Homemade scialatielli

[Debby]

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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, 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!

Ingredients for 2 people

• Re-milled durum wheat semolina: 200 g
• Egg: 1
• Whole milk: 90ml
• Grated Pecorino: 50 g
• Extra virgin olive oil: 10 g
• Basil: 3-4 leaves

• Preparation: 1 hour
• Cooking: 30 minutes
• Total: 1 hour, 30 minutes
• Calories: 295 kcal/portion

Preparation

1

Prepare a pastry board and pour the flour, digging in the center to make a fountain.


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