Scialatelli

Scialatelli is a type of pasta originating from the Campania region of Italy. It is a fresh pasta, typically made from a mixture of semolina, flour, water, and salt. The dough is rolled out and cut into long, flat strips, similar to fettuccine or tagliatelle, but slightly wider. The name 'Scialatelli' is derived from the Neapolitan words 'scialare' (to enjoy) and 'tella' (pan), indicating the joy of eating this pasta.

History

Scialatelli was created in the 1960s by the Italian chef Enrico Cosentino, who wanted to create a new type of pasta that combined the best qualities of existing pasta types. It quickly gained popularity in the Campania region and is now a staple of Neapolitan cuisine.

Preparation and Serving

Scialatelli is typically served with a variety of sauces, including tomato sauce, pesto, and seafood sauces. It is also commonly used in pasta salads and can be served with a variety of meats, vegetables, and cheeses. The pasta's wide, flat shape makes it ideal for holding onto robust, hearty sauces.

Variations

There are several variations of Scialatelli, including versions made with whole wheat flour, spinach, and egg. Some recipes also include olive oil or white wine in the dough for added flavor.

See Also

• List of pasta
• Italian cuisine
• Neapolitan cuisine

References

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