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Scialatielli pasta

It is strongly recommended to avoid coming to Amalfi by car, especially during the high season. Parking spaces in Amalfi are very limited and our venue does not have parking. To fully enjoy your experience, choose an alternative means of transport to reach our city.

For our experiences we strongly recommend the use of comfortable shoes, preferably sports or trekking shoes.
For your safety and to comply with safety regulations, we may be forced to prevent you from participating in our tours if you wear unsuitable shoes (e.g. slippery heels or soles).

Scialatielli pasta

Ingredients for 4 people

200g of re-milled durum wheat (semola)
120g of water (just enough)
1 pinch of salt
1 grated lemon
Chopped parsley

Sauce:
100g of oil
Salt, just enough
Chopped parsley, just enough
Pulp of a lemon
1 clove of minced garlic

Preparation

Mix semola with water, parsley salt and chopped yellow peel. Work until a consistent and not sticky dough is obtained. Leave the dough to rest by covering it with plastic wrap for half an hour. Spread with a dough machine or rolling pin to obtain a thickness of 3-4 mm. Make 12 by 12 cm squares from the sheets and cut as if they were noodles. Sauté the scialatielli in the semola flour and cook in boiling water for a few minutes, (until pasta rises to the surface). Meanwhile, heat the pan in which the lemon sauce was prepared and sauté for a few minutes.
Sauce preparation:
Cut the garlic into small pieces (mince), chop a sprig of parsley, grate the yellow peel of a lemon and press the lemon. Add the oil and salt.

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