Scialatielli pasta is an amazing chewy handcut fresh pasta from South of Italy, Campania Region.
The name origin come from the union of two words from the Neapolitan dialect; ‘scialare’ (that have many meanings from splash out, to squander) and ‘tiella’ (pan).
In Roman slang Scialla means, come on, move on….
What you really need is to find Amalfi lemon or Organic lemon.
I love Scialatielli with a simple tomatoes and mozzarella sauce.
What you need:
2 tablespoons of Parmesan cheese (Parmigiano Reggiano Dopa t least 12 Month old).
The traditional recipe has Pecorino Cheese.
2 tablespoons of extra virgin olive oil
400 grams durum wheat semolina flour (some chef prefer to use 200 gr. Of 00 flour and 200 gr. Of semolina flour)
1 spoon of lemon zest
150 gr of Organic milk
1 spoon of fresh basil (cut very fine)
Mix together semolina with the egg, than add the milk, than lemon zest and basil.
Add the parmesan cheese
Let it rest in a plastic wrap for at least 40 minutes.
To cut the pasta is the sample process of tagliatelle, the difference is that you will make strips of 1 cm instead.