Scialatielle is a thick and short version of fettuccine with a rectangular cross-section. Unlike many of its pasta relatives, scialatielle is a very recent invention, only dating back to the late 1960s. Chef Enrico Cosentino invented them in his native Amalfi on the Amalfi coast, where it quickly gained popularity and even won an international culinary contest in 1978. The word scialatielle comes from the Neapolitan word sciglià, which means to ruffle. This is appropriate, since each strand is slightly irregular, due to being hand-made and cut by kitchen knives… Elena, the wife of our founder Alex, is from Napoli and he can guarantee that the Napolitans “ruffle” a fair bit!
Our scialatielle is complemented beautifully by ribbons of yellow courgettini (little courgette) and a zucchini (courgette) pesto. This light, refreshing dish is full of veg, making it the perfect antidote to the heavy food usually enjoyed during December holidays.
INGREDIENTS (allergens in bold): Courgette, Fresh pasta (Wheat Flour, Egg, Durum wheat flour), Extra virgin olive oil, Pecorino, Parmesan, Basil
GARNISH INGREDIENTS: Pine Nuts, Parmesan cheese