Cooking time: 3 min.
Type of pasta:
water, durum wheat semolina, soft wheat puff flour
Yield in cooking: 19%
Single piece weight: 2 gr
recommended dose per serving : 150 gr
it is said that
The scialatielli are a fresh pasta format used in the tradition of Campania pasta. The name of the scialatielli presumably derives from two words of the Neapolitan language, "scialare" (enjoy) and "tiella" (pan). This type of pasta is typical of Amalfi, where it was created by the chef Enrico Cosentino in 1978, when, by presenting the scialatielli to a culinary competition, he obtained the entremetier prize of the year thanks to them.