Scialatielli, the traditional Neapolitan pasta to discover.

When you say scialatielli, do you immediately think of Campania? Good, you are a connoisseur. Scialatielli are indeed the typical fresh pasta, but now they are also available in the dried version, originating from the Amalfi coast.
Firm and consistent, scialatielli are a type of pasta similar to linguine but wider and thicker, very good and not too difficult to prepare.

Scialatielli: the history of Neapolitan pasta

Their invention is quite recent; they were introduced in 1978 at an international culinary competition by chef Enrico Cosentino.

The name scialatielli is believed to derive from the combination of two words in the Neapolitan language: “scialare” (to enjoy) and “tiella” (pan). However, some say that the name comes from the Neapolitan dialect verb “sciglià”, which means “to dishevel”, referring to the resemblance of this pasta to a mass of tousled hair: when they arrive on the plate, in fact, scialatielli should appear tousled, just like hair when the wind blows through it.
Traditionally, scialatielli are handmade with flour, water and/or milk, grated cheese, freshly chopped basil, and salt, but they are also sold as an industrially produced format.

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They are recognized as a traditional agri-food product of the Campania region. Discover with us how they are made and what the most well-known recipes are.

Scialatielli, here’s the original recipe to learn how to make them at home

The dough for scialatielli is very simple to make. It involves a minimal amount of eggs, compensated by the presence of milk which will provide the necessary moisture to the dough, and Parmesan, pecorino, and fresh basil. The original recipe for scialatielli calls for the use of 00 flour, however, there are various versions and reinterpretations that also use durum wheat semolina.
The ingredients to be used for preparing scialatielli are as follows:

00 flour 500 g
Egg 1
Milk 220-250 g
Evo oil 1 tablespoon
Basil 10 leaves
Parmesan and Pecorino 25 g
Pepper (optional)
Fine salt 5 g

Start preparing the scialatielli by combining in the mixing bowl: flour, whole egg, grated cheese, evo oil, and finely chopped basil. Add salt, pepper, and knead for a few minutes.
Now add the milk gradually and continue kneading until you achieve a homogeneous and smooth mixture. Wrap it in plastic wrap and let it rest for at least half an hour.
After the resting time, take the dough, divide it into two pieces, and roll them out separately until you achieve a thickness of 3-4 mm. While rolling out the first piece, keep the second wrapped in plastic wrap to avoid hardening from exposure to air.
From the sheet, cut out rectangles measuring 25-30 cm long and 10 cm wide. Dust them with plenty of semolina flour to prevent them from sticking together and stack them on top of each other.
Using a sharp knife, cut the dough into strips slightly less than 1 cm wide.
The scialatielli are ready; now you just need to cook them in boiling salted water for 4-5 minutes and dress them as you prefer.

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Scialatielli, here are the best sauces to pair with them

Neapolitan scialatielli with seafood, alla scogliera, alla amalfitana, alla sorrentina, or with lemon. These are just some, probably the most well-known and apt, condiments with which to enjoy scialatielli. The traditional scialatielli alla amalfitana are made with clams, mussels, shrimp, baby cuttlefish, baby octopus, pickled capers, green olives, and cherry tomatoes from Pachino.
The famous alternative to scialatielli alla amalfitana is those alla sorrentina. The latter are made with tomato sauce, buffalo mozzarella, onion, extra virgin olive oil, Parmigiano Reggiano, some basil leaves, salt, and pepper.

As you may have understood, scialatielli are excellent pasta with seafood, but in reality they also pair well with other types of sauces. One of the many merits of this pasta is its versatility: there are numerous recipes featuring it, although the pairing with seafood remains generally the most appreciated. It is not, however, that rare, especially outside of Campania, to see them dressed with other ingredients like sausage, turnip tops, mushrooms, and much more.
On Spaghetti & Mandolino, you will not only find scialatielli produced in Gragnano but also numerous condiments that suit your needs. You just need to proceed with your order and then wait for them to arrive directly at your home to discover how good they are.