The scialatielli are a type of simple and very tasty fresh pasta, typical of the Campania region, especially in the areas of Amalfi and Sorrento. It is a type of egg pasta, similar to tagliatelle, wider, shorter, and thicker, made with the addition of milk and basil leaves in the dough. The classic sauce pairing is with seafood, but you can also season them with a vegetarian sauce made of sautéed vegetables, such as tomatoes, eggplants, peppers, and zucchini. If you like this recipe and don’t want to miss the others, follow me on my Facebook page “Una cameriera in cucina” or in the dedicated group.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semolina flour (+ as needed for the work surface)
- 2/3 cup milk
- 1.4 oz Pecorino cheese (grated)
- A few leaves basil
- 1 egg (room temperature)
- 1 tablespoon extra virgin olive oil
- to taste black pepper
Tools
- Kitchen scale
- Bowl
- Grater
- Knife
- Rolling pin
- Work surface
- Spoon
- Dish towel
- Plastic wrap
- Dough scraper
Preparation
To prepare the scialatielli…
In a bowl, pour the all-purpose flour and the semolina flour and mix them with a spoon.
Wash the basil leaves and dry them by patting with paper towels or a dish towel, then chop or finely tear them by hand.
Add the basil to the bowl with the flours, add the grated Pecorino, salt, pepper, and mix with a spoon.
Then add the whole egg, the extra virgin olive oil and start working the dough in the bowl, then gradually add the milk.
When all the milk has been absorbed, transfer the dough onto a lightly floured work surface with the semolina and knead for 10 minutes. Once a smooth and homogeneous dough is obtained, wrap it in plastic wrap and place it in the fridge for 30 minutes.
After the dough resting time, divide the dough into two equal parts, keeping the other half wrapped in the plastic wrap.
Roll out the dough with the rolling pin to a thickness of 1-2 mm, 5 mm in width, and approximately 10 cm in length. Cut the scialatielli with a knife or dough scraper.
Place the scialatielli on a semolina-floured tray. Cook them in salted boiling water for 5 minutes.
Storage
The scialatielli can also be frozen, letting them dry well spread out on the tray or surface and then put in freezer bags.
