Scialatielli - pasta di Gragnano: price and online sale

Gragnano durum wheat semolina scialatielli

Scialatielli are a true typical dish from Campania, a pasta format characteristic of Amalfi to be precise. Il Mulino di Gragnano offers the product in its version made from durum wheat semolina from Gragnano.

This pasta format is recognized as PAT, meaning traditional agri-food product, typical of the Campania region. These are strips that, compared to spaghetti, are definitely shorter, wider, and have an irregular rectangular section.

Scialatielli, the story

The format of scialatielli has a history that isn't particularly old. This pasta was created in 1978 by a chef, Enrico Cosentino, who presented scialatielli at a culinary competition. Cosentino, thanks to this innovative and versatile format in the kitchen, won the entremetier of the year award. The term "scialatiello" probably comes from the union of two words: "scialare", which means "to enjoy", and "tiella", which means "pan". According to another interpretation, the word may also derive from "sciglià", which means "disheveled": the dish of steaming scialatielli might indeed resemble a tangle of disheveled blonde hair.

How Scialatielli are made

The production of scialatielli, like all pasta from Gragnano, is quite simple. Gragnano in Corsa selects excellent Puglian wheat, adding the purest water from Monte Faito, the best mixers, and then the piece that makes the difference: the bronze die. The dough is pressed through this component, which produces various shapes of long and short pasta with the characteristic of being rough and coarse. Porous, ideal for sauces in the Neapolitan and Campanian style and for tomato sauces. The ability to absorb condiments of these scialatielli is unique and unmatchable. Additionally, it is a pasta that dries at low temperatures, between 40 and 80 °C. The longer the drying time, the better the quality of the pasta, especially during cooking, maintaining a nice firmness and integrity of shape.

Gragnano durum wheat semolina scialatielli: How is it produced

Come vengono fatti gli Scialatielli

La produzione degli scialatielli, così come tutta la pasta di Gragnano, è abbastanza semplice. Gragnano in Corsa seleziona un ottimo grano pugliese, aggiungendoci la purissima acqua del Monte Faito, le migliori impastatrici e poi il pezzo che ha fatto la differenza: la trafila in bronzo. L’impasto viene pressato su questo componente che produce forme diverse di pasta lunga e corte con la caratteristica di essere rugose e ruvide. Porose, ideali per sughi alla maniera napoletana e campana e per salse di pomodoro. La capacità di assorbire i condimenti da parte di questi scialatielli è unica e inimitabile. Inoltre è una pasta che essicca a basse temperature, tra 40 e 80 °C. Più si allunga il tempo di essiccamento, migliore sarà la qualità della pasta soprattutto in fase di cottura, mantenendo una bella tonicità e integrità della forma.

Ingredients Gragnano durum wheat semolina scialatielli

Ingredienti: semola di grano duro, acqua sorgiva di Gragnano

Nutritional values

100g di prodotto contengono in media:
Valore Energetico Kcal 351
Valore Energetico Kj 1489
Grassi 1,0 di cui Acidi Grassi Saturi 0,2
Carboidrati 71,0 di cui Zuccheri 3,0
Fibre 3,0
Proteine 13,5
Sale 0,02

Gragnano durum wheat semolina scialatielli: use in the kitchen

The scialatielli from Il Mulino di Gragnano are a true treasure of the Amalfi Coast and are thick, short tagliolini that are very versatile in the kitchen. Their pairing with seafood has made them famous worldwide: this type of pasta is indeed ideal with sea fish, shellfish, shrimp, and crustaceans.

The most famous recipe in which they are presented is the scialatielli all’Amalfitana, which includes in the dish the fruits that the sea provides us, the true protagonists of Southern Italian cuisine: clams, mussels, sea truffles, shrimp, baby cuttlefish, and then Pachino tomatoes or the superlative Piennolo cherry tomatoes, capers, black olives, garlic, parsley, salt, pepper, and a bit of Puglian extra virgin olive oil.

However, their versatility allows for the creation of countless other recipes featuring them. You should try scialatielli with sausage, with turnip tops or mushrooms. They are also interesting with eggplant and smoked cheese, with tomato and baked meatballs, tomato and provolone, or with red wine and cheese.

How to store Gragnano durum wheat semolina scialatielli At its best

MODALITÀ DI CONSERVAZIONE:
Si consiglia per una buona durata del prodotto e per gustarne la fragranza di conservarlo in luogo fresco ed asciutto, al riparo dai raggi solari , non conservare in frigorifero, non esporre all'acqua e al sole.

€ 4,40 per 500g