Scialatielli
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Scialatielli
Scialatielli are a fresh pasta specialty from the Amalfi Coast, known for their short, thick shape and rich texture. Traditionally served with seafood, they are made with flour, milk, olive oil, and Parmesan cheese, giving them a distinctive flavor and tenderness.
Servings4
Calories320kcal
Equipment
- Large mixing bowl
- Wooden spoon
- Rolling pin or pasta machine
- Sharp knife
- Clean work surface
Ingredienti
- 400 g all-purpose flour
- 1 egg
- 150 ml whole milk
- 30 g grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
Istruzioni
- Place the flour in a large bowl or on a clean work surface and make a well in the center.
- Add the egg, milk, Parmesan cheese, olive oil, parsley, and salt.
- Mix the ingredients until a dough begins to form.
- Knead for about 10 minutes until smooth and elastic.
- Cover the dough and let it rest for 30 minutes at room temperature.
- Roll the dough out to a thickness of about 3 mm.
- Cut into strips approximately 10 to 12 cm long and 5 to 8 mm wide.
- Dust lightly with flour and allow the pasta to dry for 15 minutes before cooking.
- Bring a large pot of salted water to a boil.
- Cook the scialatielli for 3 to 5 minutes, or until al dente.
- Drain and serve with your favorite seafood sauce or fresh tomato sauce.
Note
Scialatielli were created on the Amalfi Coast in the late twentieth century and quickly became a regional classic.
Unlike many fresh pastas, the dough traditionally contains milk and Parmesan cheese.
They pair especially well with mussels, clams, shrimp, and squid.
Fresh scialatielli can be refrigerated for up to one day before cooking.
Unlike many fresh pastas, the dough traditionally contains milk and Parmesan cheese.
They pair especially well with mussels, clams, shrimp, and squid.
Fresh scialatielli can be refrigerated for up to one day before cooking.