{"id":30574,"date":"2023-02-11T10:47:21","date_gmt":"2023-02-11T10:47:21","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-scialatielli\/"},"modified":"2023-02-11T10:47:21","modified_gmt":"2023-02-11T10:47:21","slug":"homemade-scialatielli","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-scialatielli\/","title":{"rendered":"Homemade scialatielli"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Homemade scialatielli<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>Among the delights that the Amalfi coast can boast there are certainly also <strong>the scialatielli<\/strong>.  A pasta prepared with particular, savory and tasty ingredients, which make it perfect to be seasoned with good ones <strong>fresh seafood<\/strong>, but also with simple fresh tomato sauce.  The scialatielli are, due to their shape, <strong>similar to noodles<\/strong>, 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 <em>\u201cscialatielli\u201d<\/em>invented by the chef <strong>Enrique Cosentino<\/strong> in 1978, comes from two words of the Neapolitan language: \u201c<em>ski<\/em>\u201d, or \u201cenjoy\u201d, and \u201c<em>tiella<\/em>&#8220;, Meaning what <em>&#8220;pan<\/em>\u201d.  Preparing them is very simple and you won&#8217;t be able to do without them anymore!<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Re-milled durum wheat semolina: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Egg: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Whole milk: 90ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated Pecorino: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Basil: 3-4 leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>1 hour<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>1 hour, 30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>295 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>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. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Also add the egg, the finely grated pecorino cheese and the extra virgin olive oil. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_609_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_609_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Mix all the ingredients well with a fork, slowly recovering the flour from the edges of the fountain.  Add the milk slowly. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_92_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_92_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>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. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_43_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_43_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>After the 30 minutes of rest, divide the dough in two and start working the first loaf. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_669_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_669_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Roll it out with a rolling pin, until you reach a thickness of 5 mm. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_81_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112440_81_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Sprinkle the dough with a little 00 flour, then roll it up without crushing it too much. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112441_96_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112441_96_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>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. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112441_112_Homemade-scialatielli.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/1676112441_112_Homemade-scialatielli.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>Advice and tips<\/strong><\/p>\n<p>The scialatielli are perfect if served with a very fresh seafood sauce, saut\u00e9ed with cherry tomatoes.<\/p>\n<p>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.<\/p>\n<p>You can use whole milk instead of fresh milk.<\/p>\n<p>You can use pecorino romano or fiore sardo pecorino.  With the first the result will be tastier.<\/p>\n<p>We advise you to use <strong>re-milled semolina flour<\/strong>.  If you use non-remilled flour, the grain of the flour will be coarser and the consistency of the scialatielli will also change.<\/p>\n<p class=\"has-medium-font-size\"><strong>storage<\/strong><\/p>\n<p>The scialatielli are preserved <strong>1 day in the refrigerator<\/strong>wrapped in a tea towel.<\/p>\n<p>You can freeze the scialatielli after having them <strong>let it rest for 1 hour in the air<\/strong>to 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.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Re-milled durum wheat semolina: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Egg: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Whole milk: 90ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated Pecorino: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 10 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Basil: 3-4 leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>1 hour<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>1 hour, 30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i> 295 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade scialatielli 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, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":30575,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[109,108,91,110,90],"class_list":["post-30574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-pasta","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade scialatielli - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-scialatielli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade scialatielli - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Homemade scialatielli 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. 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