GENTILE SCIALATIELLI (500g)

SCIALATIELLI

The name, Scialatielli, apparently derives from the union of two words from the Neapolitan dialect; ‘scialare’ (to enjoy) and ‘tiella’ (pan). Scialatielli pasta is normally cut slightly unevenly, to a similar shape to tagliatelle but shorter (about 10 cm) and a bit thicker and wider (10mm). The most well-known recipe for this pasta is scialatielli all’amalfitana, a seafood pasta dish with typical seafood from the Amalfi coast; normally clams and/or mussels, prawns and cuttlefish. Scialatielli are also served ‘alla Sorrentina’ with tomatoes and mozzarella.

500g pack
Cooking time: 10 minutes.
Ingredients: durum weath semolina, water.
Keep in a cold and dry place