Scialatielli

Scialatielli is a type of fresh pasta typical of the Amalfi Coast, a true specialty of the Campanian cuisine. Their characteristic is the elongated shape, similar to that of linguine, but wider and with frayed edges. Here is how to prepare them:

Ingredients

• 400 g of durum wheat semolina flour
• 4 fresh basil leaves
• 50 ml of milk
• 1 pinch of salt
• Water, as needed

Preparation

1. In a large bowl, place the flour and make a well in the center.
2. Finely chop the basil leaves and add them to the well along with the milk and a pinch of salt.
3. Start mixing with your hands while gradually adding warm water, until you get a smooth and consistent dough.
4. Knead the dough on a lightly floured surface for about 10 minutes, until it’s smooth and elastic.
5. Cover with a damp kitchen towel and let it rest for about 30 minutes.
6. After resting, take the dough and roll it out with a rolling pin to a thickness of about 3-4 mm.
7. Cut the dough into strips approximately 1 cm wide and 10 cm long, then give a slight twist to each one to give it the characteristic shape.
8. Lightly flour the shaped scialatielli to prevent them from sticking to each other.
9. Cook in plenty of boiling salted water for about 4-5 minutes, until they float to the surface.

Scialatielli are perfect with fish-based or seafood toppings, but also just with a sauce of fresh tomato and basil. Enjoy your meal!

Did you know?

The name “scialatielli” could derive from the Neapolitan term “scialare”, which means “to enjoy”, to underline the pleasure that these rich and genuine flavors bring to those who taste them.