Scialatielli is a typical fresh Pasta from the Italian Costiera Amalfitana (Campania region). It may resemble the tagliatelle pasta, even if it is shorter and easier to make. The tradition wants them to be prepared by hand, ensuring their characteristics of roughness and porousness, necessary to amalgamate perfectly with any sauce.
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- 400 g (2 2/5 cup) semola rimacinata di grano duro (durum wheat flour)
- 1 egg
- 30 g (2 1/16 tbsp) Pecorino Romano, or Parmigiano Reggiano
- 150 ml (2/3 cup) milk
- 3 (0.5 tsp) g salt
- 1 tbsp EVO oil
- In a bowl mix the semola with one egg, the grated Pecorino Romano (or Parmigiano Reggiano) cheese, the milk, the salt and a tbsp of oil.
- Work all the ingredients into a well combined and smooth dough.
- Wrap the dough in cling film and let rest for about 30 minutes.
- On a floured surface, using a rolling pin, spread out the dough into a layer around 3 mm thick. Cut the layer into stripes (around 12×1 cm).
- Fill a pot with water and bring to a boil on medium/high heat. When the water is boiling, add the salt and pour the pasta. Cook the pasta for about 5 min, until “al dente”, tender but still firm to bite.
- Drain the Scialatielli and season with a fresh tomato sauce or simply with butter and grated Parmigiano Reggiano.