A pasta form popular in the northern Marche and Umbria, said to have been popular with the Dukes of Montefeltro. The dough is cut into stripes, wrapped around a wooden dowel to form rings, then rolled over a ridged wooden board (pettine) to form grooves. Traditionally they are served in a pork and bean stew.
In Orvieto, lumachelle can also be savoury pastries, rolled into ribbons and filled with pecorino and pancetta, then formed into a snail-like spiral and baked.
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