Scialatielli al Limone
Updated: Oct 13
Difficulty Level: Moderate
Total Time: 1.5 - 2 hours
Serving Size: 2-4 servings
Scialatielli, a pasta from the Amalfi coast, is a shorter, thicker version of tagliatelle. A bright, fresh summer pasta dish tossed with lemons and fresh basil.
Ingredients:
1 cup ‘00’ flour
1/2 cup semolina flour
2 eggs
2 tbsp. basil, chopped
2 tbsp. Parmigiano Reggiano, finely grated
1/4 cup whole milk
4 tbsp. butter
Juice & zest of 1-2 lemons
1/2 cup Parmigiano Reggiano, grated
Fresh basil for garnish
Extra virgin olive oil to finish
Pasta water as needed
Directions:
Mix the two types of flour together and create a well. Add in the eggs, basil, Parmigiano and milk. Using a fork, whisk the ingredients, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.
After the dough has rested, divide into 8 even pieces and roll out short sheets, about 5-6 inches long. (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Cut the pasta into short strips using a tagliatelle knife or fettuccine pasta cutter attachment.
Bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it directly to a large pan along with the butter, zest and juice of 1 lemon and 1/4 cup pasta water. Toss on medium heat. Add more lemon juice to taste.
Remove from heat and stir in the Parmigiano. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with fresh basil, more lemon zest and a drizzle of extra virgin olive oil.
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