Scialatielli are a thick and short version of fettuccine with a rectangular cross-section. Unlike many of its pasta relatives, scialatielli are a 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 scialatielli 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 scialatielli are complemented beautifully by ribbons of courgettini (little courgette) and a zucchini (courgette) pesto. This light, refreshing dish is full of veg, making it the perfect way to welcome in the summer months.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Courgette, Extra virgin olive oil, Parmesan cheese, Pecorino cheese, Pine nuts, Basil, Salt, Black pepper
GARNISH INGREDIENTS: Pine nuts, Parmesan cheese, yellow courgette Keep refrigerated. Use within 3 days of delivery
Download recipe card here