The scialatielli, fresh homemade pasta
The scialatielli are a symbol of the Campanian cuisine, and in Massa Lubrense they find their own unique interpretation rich in flavor.
Scialatielli, a fresh homemade pasta with its irregular shape and porous consistency perfectly blends with the intense and genuine flavors of the territory, such as the very fresh seafood, piennolo tomato and DOP extra virgin olive oil from the Sorrento Peninsula.
The history of scialatielli is linked to tradition and simplicity of local cuisine, which manages to turn a few quality ingredients into unforgettable dishes. In the article we will explore the origin of the scialatielli, the peculiarities that make them so appreciated, and the typical variations that can be enjoyed in restaurants and trattorias of Massa Lubrense, where each bite tells the story and soul of the place.
What are the Scialatielli?
Scialatielli are a type of pasta present in the Italian and Campanian gastronomy and in the menus of many restaurants even outside Italy. They are thin and flat strips of dough and irregular shape, resemble noodles but are thicker and shorter.
A characteristic of this pasta is the roughness and porosity, since they have a great ability to blend with any sauce. They are recognised as a traditional agri-food product of the Campania region. They are traditionally made by hand with flour, salt, milk or water, grated cheese, chopped fresh basil and eggs or you can buy in dried version.
What does ‘scialatiello’ mean?
There are two theories about the meaning of the name of this pasta, let’s discover them together:
- The name ”scialatiello’, according to a theory would come from the union of two words of the Neapolitan dialect scialà (voice of the verb enjoy, have fun) and tiella (which translates with frying pan). It refers to the ability to absorb perfectly sauces and to make the palate enjoy.
- The name refers to the verb sciare Neapolitan that means ”ruffle’, in this sense the scialatielli to the plate appear as strips of pasta ”ruffled’, each of these strips has a different and irregular shape due to hand processing.
La storia degli scialatielli
Questa pasta comparve nel 1978 grazie allo chef Enrico Cosentino che vinse un importante concorso culinario.
Molti collegano gli scialatielli a un tipo di pasta più grezza già presente nella costiera amalfitana e di conseguenza non attribuiscono a Cosentino l’invenzione di questo tipo di pasta ma la sua ‘‘canonizzazione’’.
How to season this pasta
In Massa Lubrense, the scialatielli are offered in different variations, enhancing fresh and local products. Among the most popular are:
- Seafood Scialatielli: a coastal classic, prepared with mussels, clams, prawns and squid very fresh, often enriched with piennolo tomatoes and parsley.
- Lemon Scialatielli: a local speciality that incorporates the lemon of Sorrento, giving the pasta a citrus aroma and a fresh taste and slightly acidulous. Usually accompanied by prawns or squid to enhance the note of sea.
- Scialatielli with tomatoes and provolone del Monaco: a tasty dish that combines sweet and slightly acidic tomatoes with the provolone of Monaco, typical cheese of the territory with a strong flavor.
- Scialatielli with porcini mushrooms and sausage: an autumn variant, perfect for those who love the flavors of the earth. The porcini mushrooms, often collected in the nearby hills, combine with sausage for a rustic and tasty dish.
These variations allow to taste the scialatielli in different combinations, each of which expresses the essence and tradition of Massa Lubrense.
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