I made my scialatielli using a pasta roller, but this is not necessary. The pasta can be served as I have shown here, with a fresh tomato sauce. Or, if you want something simple, just add butter and a good grating of Parmigiano Reggiano.
Head straight on to the Recipe For ♥ Scialatielli ♥
Scialatielli and the Italian language
The first time I heard Italian being spoken I was 6 years old. However, I only started learning Italian properly in 2004. My friend, who is from Turin, warned me that I would battle to understand the language as it is spoken in the South. And she was not wrong. In Tropea I had to listen very carefully to what was being said, as some words sounded more Greek than Italian. The word scialatiello comes from the Neapolitan sciglià. Meaning to ruffle, this dialect as spoken in Naples is not similar to Italian. The Italian for this would be arruffare, and goes to show how difficult a language can be to learn. Scialatielli look like “ruffled” strips of pasta which is a result of being hand cut with a kitchen knife.
Why did I make scialatielli?
When we were in the South of Italy last year I found semola rimacinata. This is a very fine durum wheat flour achieved from re-milling semolina. We do not get this in South Africa and having seen a few recipes using this flour, I brought a bag home with me. I love making pasta, and any new ones I can try feature high on my list. Scialatielli was only devised in the 1960s which makes it a relatively new pasta shape! It comes from the Amalfi coast and was first made by Enrico Cosentino. This hand made pasta is short and thick and when cut, has a rectangular cross section. It should be irregular with a slight curve. I chose to make scialatielli as I have never tried it, and I liked the fact it should be served with a simple sauce.
Take a look at this inspiring recipe for ♥ Scialatielli ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Scialatielli
Ingredients
for the scialatielli
- 400 g semola rimacinata di grano duro
- 150 mls milk
- 30 g Grano Padano, grated, plus extra for serving
- 30 mls olive oil
- 3 g fine salt, plus extra for the pasta water
- 1 egg
- flour for dusting
for the sauce
- 15 mls olive oil
- 2 shallots, peeled, cut in half and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- salt and freshly ground black pepper to season
- 4 large tomatoes, cut in half and grated, skins discarded
- 20 mls tomato paste
- 10 mls dried mixed Italian herbs
- 1.25mls mls cayenne pepper
Method
for the scialatielli
- Place the semola, milk, Grana Padano, oil, salt and egg into a stand mixer bowl
- Using a dough hook, bring the dough together
- Knead for 5 minutes then turn out onto a lightly floured work surface and finish kneading by hand until smooth
- Shape into a ball, flatten to a disc, and wrap tightly in clingfilm
- Set aside to rest for 30 minutes then remove the cling film and turn the dough out onto a lightly floured surface
- Roll out to 3mm thick, using a rolling pin, or a pasta roller (just using the thickest setting)
- Cut the dough into lengths that are 130mm long
- Cut strips 8mm wide (so that your pasta is 130mm x 8mm)
- Leave the pasta to dry while you make the sauce
for the sauce
- Place the olive oil into a large frying pan and heat over a medium temperature
- Add the shallot and sauté until soft
- Add the garlic, season to taste, and cook until the garlic is fragrant
- Add the tomatoes, tomato paste, herbs and cayenne
- Season again and leave to cook on a low temperature until most of the liquid has evaporated
while you are cooking the sauce
- Place a large pot of water and bring to the boil over a high temperature
- Add enough salt so you can taste it before adding the pasta
- Bring the water back to the boil, then cook the pasta for 5 minutes
- Scoop out a cup of pasta water before draining the pasta
- Add the pasta to the sauce, and a little bit of the pasta water to loosen the sauce
- Toss to combine, adjust the seasoning and take off the heat
- Sprinkle some grated Grana Padano over the top of the pasta and serve
See the links below for blog posts I published on July 4:
- 2023: Latkes
- 2022: Pomegranate Popsicles
- 2021: The Burning Girls
- 2018: June 2018 Showcasing In My Kitchen
- 2016: Citrus Salad
- 2013: Blackcurrant And Vodka Sorbet
- 2012: Yuppiechef
- 2011: Wasabi Taste Test
I was at the Amalfi Coast just a month ago and noticed that scialatelli comes in different shapes. I think that hand cutting and fresh are the defining factors. Milk and cheese are not usual ingredients (this is the first time ever I’ve seen cheese as an ingredient for pasta dough). Egg is mostly used in northern Italy to make fresh pasta with 00 flour; in the south it is often just semolina and water.
Thank you for the informative comment. I was quite surprised at using milk in a pasta dough as this is the first time I have done so, ever. But, this recipe is unique in that sense, and I hope you try it 🙂
I’m not a pasta fan as you may remember, but i do admire you for making this!
I could make and eat pasta every night 🙂
What a fabulous pasta recipe! When cooked, it’s really pretty to me. Love that sauce. Great post!
Thank you so much, that is a wonderful compliment 🙂
This looks wonderful. Homemade noodles beat the dried stuff hands down.
Thank you Balvinder 🙂
This looks delicious. I’ve only made pasta one at a pasta making class.
I want to hold pasta making courses someday 🙂