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.

Portata first course

Cucina napoletana

Keyword scialatielli, fresh pasta, Amalfi Coast pasta, homemade pasta, Italian pasta recipe, Campania cuisine, traditional pasta dough, seafood pasta, handmade pasta recipe

Preparazione 45

Cottura 5

Tempo totale 45

Servings 4

Calories 320kcal

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.