Among the delights that the Amalfi coast can boast there are certainly also the scialatielli. A pasta prepared with particular, savory and tasty ingredients, which make it perfect to be seasoned with good ones fresh seafood, but also with simple fresh tomato sauce. The scialatielli are, due to their shape, similar to noodles, but they are thicker and more flavorful. The ingredients to make them are re-milled semolina flour, eggs, whole milk, extra virgin olive oil, pecorino cheese and chopped basil. Rather unusual ingredients in the preparation of fresh pasta but which combine perfectly. Not surprisingly, the name itself “scialatielli”invented by the chef Enrique Cosentino in 1978, comes from two words of the Neapolitan language: “ski”, or “enjoy”, and “tiella“, Meaning what “pan”. Preparing them is very simple and you won’t be able to do without them anymore!

Preparation

1

Prepare a pastry board and pour the flour, digging in the center to make a fountain. Chop the basil and add it to the center of the flour.

2

Also add the egg, the finely grated pecorino cheese and the extra virgin olive oil.

3

Mix all the ingredients well with a fork, slowly recovering the flour from the edges of the fountain. Add the milk slowly.

4

When the compound is thick, knead with your hands to form a stick. Work it energetically for about 5 minutes, in order to make it smooth and homogeneous, then wrap it in food film and let it rest for 30 minutes.

5

After the 30 minutes of rest, divide the dough in two and start working the first loaf.

6

Roll it out with a rolling pin, until you reach a thickness of 5 mm.

7

Sprinkle the dough with a little 00 flour, then roll it up without crushing it too much.

8

With a sharp and smooth knife, cut the roll into strips of 5 mm each. Do the same with the second roll. Unroll your scialatielli and place them on a lightly floured tray.

Advice and tips

The scialatielli are perfect if served with a very fresh seafood sauce, sautéed with cherry tomatoes.

You can also dress them with vegetable-based sauces: for example, you could try serving them with a cream of zucchini and a sprinkling of spicy provolone cheese.

You can use whole milk instead of fresh milk.

You can use pecorino romano or fiore sardo pecorino. With the first the result will be tastier.

We advise you to use re-milled semolina flour. If you use non-remilled flour, the grain of the flour will be coarser and the consistency of the scialatielli will also change.

storage

The scialatielli are preserved 1 day in the refrigeratorwrapped in a tea towel.

You can freeze the scialatielli after having them let it rest for 1 hour in the airto dry slightly. We advise you to freeze them on a tray, so that they remain well spaced from each other. Alternatively you can let them dry, then freeze them in portions for 2-4 people in special freezer bags.