Today we begin our series on pasta from the Amalfi Coast and we are starting with the newest of the three types of pasta I will be sharing with you.
Scialatielli - ribbon noodles, thicker and shorter than tagliatelle. The name originates from the Neapolitan dialect for "to tousle", as in someone's hair - "sciglià". In fact, when served up in your plate, scialatielli have a tousled look!
Scialatielli are a relatively new type of pasta, prepared and served for the first time by Chef Enrico Cosentino in the late 1960s. Cosentino was born in Amalfi, where he continues to work as consultant to the world's most important and prestigious hotels and restaurants. This pasta is delicious served with fish and seafood sauces. But scialatielli are also scrumptious when served with a delicate tomato sauce, which I will also be making today.
Turn the dough out onto a clean counter top or large wooden board and start to knead it. Try not to add too much flour, but you don't want it to stick to the work surface.
Knead it for about 5 to 10 minutes.
When you have a smooth dough, flour the ball and cover it with a clean towel, and let it rest for about 15 minutes.
I learned alot about cooking from my mom, but I also learned an important tip from my dad! Clean up as you go along. So while your dough is resting, wash up the dishes and clean up your counter. Set up your pasta machine if you have one. Otherwise, get out your rolling pin.
You will also have enough time to make a garden salad to complete your meal along with some hot crusty Italian bread!