Scialatielli

Scialatielli
Tempo di cottura

Cooking time: 3 min.

Type of pasta:

pasta ingredients

water, durum wheat semolina, soft wheat puff flour

More informations

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.

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