Cindystar: Homemade Scialatielli, a typical pasta from Amalfi Coast

30 novembre 2011

Homemade Scialatielli, a typical pasta from Amalfi Coast

la ricetta in italiano qui

Scialatielli are a traditional homemade pasta, originated in the Amalfi Coast, very similar to tagliatelle.

I had the pleasure to meet Giuseppe , chef at Buca di Bacco in Positano, at his cooking lesson last October and I immediately fell in love (with pasta, not the chef! :-). It was a gloomy and rainy afternoon, perfect time to spend in the kitchen (and what a kitchen!), the stars and stripes fellows were super (all Americans), endless glasses of chilled sparkling wine (Prosecco) contributed to feel comfortable at once, we soon forgot the rain (and soaked feet) and started the lesson smiling to each other (formal presentations immediately forgotten!).
It's very easy to make this pasta, no need of any pasta machine if you don't have any. In my opinion, you could manage to involve your children too, they will surely have fun and will then be so proud to be able to eat homemade tagliatelle they made with their hands!

Serving 8/10:

600 g remilled durum wheat semolina
300 g flour
3 eggs
1 teaspoon salt
2 tablespoons extravirgin olive oil
300 g milk
1 tablespoon chopped fresh basil or parsley
a sprinkle of fresh ground pepper, optional

- In a large bowl combine flour with salt, basil or parsley and pepper, add milk, oil and beaten eggs and mix weel with a fork, then transfer the mixture onto a working surface when ingall ingredients are quite amalgamated. Knead a little bit and then let the dough rest covered by a bowl for at least half an hour at room temperature.- In the kneader: pour flour, salt, basil or parsley and pepper in the bowl, add milk little by little, oil and beaten eggs and mix at medium speed until well amalgamated and homogeneous. Then transfer the dough onto a working surface and let it rest covered with a bowl for at least half an hour at room temperature.

making scialatielli-facendo gli scialatielli

- Take a piece of dough at a time, spread it lightly with your fingers first and then with a rolling pin to a thickness of about 5 mm. Always work on a floured surface with semolina. Roll the disk of dough (do not forget to put more semolina on the pastry too so it won't stick) and using a knife or a spatula cut the rolled dough into strips about half an inch wide. Arrange the noodles on special pasta grids or on a kitchen towel dusted with semolina.

- If you have a pasta machine, roll a little piece of dough at a time, up to 15 cm. long, 5 mm. thick (always do not forget to put more semolina on the pastry too so it won't stick to the machine), then roll each and cut into strips about half an inch wide with a knife or a spatula . Arrange the noodles on special pasta grids or on a kitchen towel dusted with semolina.- Cook scialatielli in plentiful boiling salted water, about 5 minutes, and season at your pleasure: basil pesto as we enjoyed , or ca pummarola n'coppa as they say in Naples (easy tomato sauce), or else a super chic seafood sauce.

working all together @ Buca di Bacco

We celebrated St. Martin's Day a few days ago (11.11.2011) and I made scialatielli with parsley and served with a delicate sauce (butter and a little fresh cream) with fresh porcini mushrooms (but unfortunately no pics, too many guests to be served! :-)