Scialatielli are a type of pasta typical of the Amalfi Coast. They are a pasta shape created by chef Enrico Cosentino, the name derives from "Scialare" which means to enjoy and "tiella" which means pan. Scialatielli are similar to spaghetti but shorter and wider, usually with an irregular shape because they are handmade. In the original recipe, scialatielli were prepared with milk, grated cheese, and fresh basil in the dough. This pasta pairs wonderfully with typical Campanian seafood sauces or the classic pasta allo scoglio, as well as sauces like provola and mushrooms. Scialatielli are excellent accompanied by a seafood sauce with mussels, scampi, clams, or a land-based sauce such as mushrooms, provola, as well as ragù and game.
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Scialatielli are a type of pasta typical of the Amalfi Coast. They are a pasta shape created by chef Enrico Cosentino, the name derives from "Scialare" which means to enjoy and "tiella" which means pan. Scialatielli are similar to spaghetti but shorter and wider, usually with an irregular shape because they are handmade. In the original recipe, scialatielli were prepared with milk, grated cheese, and fresh basil in the dough. This pasta pairs wonderfully with typical Campanian seafood sauces or the classic pasta allo scoglio, as well as sauces like provola and mushrooms. Scialatielli are excellent accompanied by a seafood sauce with mussels, scampi, clams, or a land-based sauce such as mushrooms, provola, as well as ragù and game.
