SCIALATIELLI -dough-

December 29, 2016

 

Scialatielli - ribbon noodles, thicker and shorter than tagliatelle. The name originates from the Neapolitan dialect for "to tousle", as in someone's hair - "sciglià". In fact, when served up in your plate, scialatielli have a tousled look!

 

-serves 4-

 

400 gr of plain flour (or 200gr durum wheat flour + 200gr of plain flour)

100 gr of milk and extra if needed (you can use water)

10 leaves of basil chopped finely

a pinch of salt and pepper

a couple of tablespoons of extra virgin olive oil (optional)

a sprinkle of Pecorino or Parmesan (optional)

 

Mix the flour with the milk, add the basil and all the other ingredients and knead till everything is mixed together and the dough is smooth. Leave it to rest for 30 min, then roll out the dough using a rolling pin and cut into long stripes(they should be a bit thicker than spaghetti, but shorter). Cook in salted boiling water when the sauce you choose to prepare is ready.

 

Drain them slightly undercooked, add them to your favorite sauce, sauté everything and put some fresh chopped parsley on top before serving.

 

 

 

 

 

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