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–+ servings
Scialatielli With Fresh Tomato Sauce
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Scialatielli

This chewy pasta works best with a simple sauce
Recipe Category: Italian
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime

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