Scialatielli: Traditional Italian Pasta Recipe
Category: First Courses
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semola di grano duro rimacinata | 400g |
| Eggs | 50g |
| Whole Milk | 175g |
| Pecorino Cheese | 30g |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | 10g |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Protein | 9g |
| Carbohydrates | 44g |
| Fat | 9g |
| Fiber | 2g |
| Sodium | 15mg |
Instructions:
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Prepare the Basil: Begin by washing and drying the fresh basil leaves thoroughly. Once dry, finely chop the basil with a sharp knife, ensuring the pieces are small enough to blend well into the dough.
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Make the Dough: In a large mixing bowl, combine the semola di grano duro (semolina flour) with the slightly beaten eggs. Use a fork to work the ingredients together until they begin to form a dough.
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Add Flavor: Next, grate the Pecorino cheese and add it to the dough mixture. Add the chopped basil to the bowl, and stir to incorporate.
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Knead the Dough: Transfer the dough to a clean work surface (like a wooden countertop or a marble surface) lightly dusted with semola. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more semolina flour.
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Rest the Dough: Once the dough is kneaded, wrap it tightly in plastic wrap to keep it from drying out. Allow it to rest at room temperature for 30 minutes. This step is essential for the dough to relax, making it easier to roll out.
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Roll and Shape the Pasta: After resting, divide the dough into two equal portions. Keep one portion wrapped in plastic wrap to prevent it from drying out while you work with the first half. On a lightly floured surface (using semola), roll out the dough using a rolling pin. Roll it to a thickness of approximately 5mm.
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Cut the Scialatielli: Once the dough is rolled out, sprinkle a little more semola flour on top. Then, carefully roll the dough sheet from both ends toward the center, creating a tube shape. Using a sharp knife, cut the rolled dough into 1cm wide strips. Unroll the strips gently by hand, shaping them into 12-15 cm long pieces.
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Cook the Pasta: Bring a large pot of salted water to a boil. Once boiling, carefully add the scialatielli and cook for about 4-5 minutes. Since these are fresh pasta, they cook quickly, so be sure to check for doneness by tasting a piece. It should be tender but firm to the bite (al dente).
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Serve and Enjoy: Once cooked, drain the scialatielli and transfer them to a serving dish. Drizzle with extra virgin olive oil, a sprinkle of Pecorino cheese, and a few fresh basil leaves for garnish. Serve immediately and enjoy the fresh, aromatic flavors of this traditional Italian dish.
Tips for Perfect Scialatielli:
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Freshness is Key: Like most fresh pasta, scialatielli is best enjoyed immediately after being made. However, if you’re preparing them in advance, you can freeze the uncooked pasta for later use.
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Alternative Variations: While this recipe highlights the traditional flavors of Pecorino and basil, you can experiment with adding different herbs like oregano or thyme for a unique twist.
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Pairing Suggestions: Scialatielli is often paired with a variety of sauces, from rich seafood-based sauces to light tomato sauces. Try it with a pesto or a simple tomato sauce for a delicious, authentic Italian experience.
About Scialatielli:
Scialatielli is a traditional pasta from the Amalfi Coast in Southern Italy, known for its rough texture, which helps sauces adhere better. The name “scialatielli” is derived from the Neapolitan word “scialare,” meaning to enjoy, a fitting tribute to the way this dish is savored in Italian culinary culture. Its hearty, chewy texture and the wonderful combination of Pecorino and basil make it a truly unforgettable pasta dish. Perfect for family meals, special gatherings, or when you simply want to treat yourself to a taste of Italy.
Enjoy making this classic and delicious first course at home!
