Scialatielli
- Vegetarian
- Energy Kcal 305
- Carbohydrates g 53.2
- of which sugars g 2.8
- Protein g 11
- Fats g 5.4
- of which saturated fat g 2.06
- Fiber g 2.6
- Cholesterol mg 39
- Sodium mg 123
- Difficulty: Very easy
- Prep time: 15 min
- Serving: 6
- Cost: Very low
PRESENTATION
If you are on the hunt for a taste of the Amalfi Coast, let me tell you, scialatielli pasta is your ticket to those bright, sun-soaked flavors of Southern Italy. It’s really something. These noodles are way thicker and shorter than your usual spaghetti, offering a super chewy bite. And you know what? Locals absolutely love using fresh lemons from Campania—famous for their aromatic punch—in everything from limoncello to lemon desserts. Sometimes, a hint of lemon zest sneaks its way into a scialatielli recipe—especially when paired with seafood. Picture this: a plate of homemade scialatielli tossed with clams, mussels and shrimp. So so juicy. And the flavors of the sea just seep into every strand. Pretty much a mini-vacation to the coast with every bite, right? It really captures the heart of the region. Besides pasta, the Amalfi Coast is also known for its refreshing lemon granitas and flaky sfogliatella pastry—but this pasta dish? Keeps people coming back.
In Campania, scialatielli with seafood is a beloved dish. People—locals and visitors alike—crave it for an authentic taste of the region. For real. Some folks throw in asparagus or fresh tomatoes for an extra pop of color and crisp bite. And the sauce? The savory aroma fills the air, especially when families gather around for long lunches. This dish perfectly captures the bright and lively spirit of the Amalfi Coast, with juicy shellfish and a sprinkle of local lemon zest to finish. Honestly, there are many traditional Italian pasta dishes out there, but this one? Really really stands out as a memorable experience. It reminds you of those beautiful landscapes and the warm hospitality of Southern Italy. Whether you're reminiscing about a past trip or just dreaming of azure seas and golden sunshine, making scialatielli pasta at home is a fantastic way to bring that sunny, coastal flavor to your table. So, go ahead and indulge. And let it transport you to the stunning shores of the Amalfi Coast.
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- INGREDIENTS
- Ingredients for 650 grams of dough
- Remilled durum wheat semolina 2 ½ cups (400 g)
- Eggs 1.75 oz (50 g) - (about 1)
- Whole milk ¾ cup (175 g)
- Pecorino cheese 1.1 oz (30 g) - grated
- Basil to taste
- Extra virgin olive oil 0.7 tbsp (10 g)
How to prepare Scialatielli
To prepare the scialatielli, start by finely chopping the basil leaves 1, previously washed and dried. Then, in a bowl, pour the durum wheat flour and add the lightly beaten egg, working everything with the help of a fork 2. Add the grated Pecorino cheese as well 3
then the minced basil 4, and after adding the room temperature milk in a stream 5, begin kneading by hand, finally pouring in the extra virgin olive oil 6.
Transfer the mixture onto a pastry board 7 and continue kneading, always by hand, for about 8 minutes 8. Obtain a smooth and homogeneous loaf, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes 9.
Divide the dough in two 10, keep the second half always wrapped in plastic to prevent it from drying out in the air, and work the first part on the pastry board, lightly floured with semolina, rolling it out with a rolling pin to about 1/4 inch thick 11. Sprinkle a little more semolina on the sheet and roll the edges towards the center. First from one side and then from the other 12 until reaching the center.
With a sharp blade, cut the dough into rings of about 1/2 an inch thick 13. Unroll them gently with your hands 14, they should be about 5-6 inches long. At this point, your scialatielli are ready to be cooked in plenty of boiling salted water for 4-5 minutes.