Scalpilla

Scalpilla is a traditional Italian dish originating from the Emilia-Romagna region, particularly in the province of Modena. It is a type of pasta that is typically served as a first course or as a side dish. The name "scalpilla" comes from the Italian word "scalpello," which means "chisel," referring to the shape of the pasta.

The pasta is made from a simple dough consisting of flour, eggs, and water. It is rolled out thinly and cut into small, rectangular pieces, which are then cooked in boiling water until al dente. The cooked scalpilla is usually served with a sauce made from a combination of butter, Parmesan cheese, and sometimes a touch of cream or milk. The sauce is poured over the pasta, which is then sprinkled with additional grated Parmesan cheese.

Scalpilla is often accompanied by other dishes such as meatballs, grilled meats, or vegetables. It is a versatile dish that can be enjoyed on its own or as part of a larger meal. The simplicity of the pasta and the rich, creamy sauce make scalpilla a popular choice for both casual and formal dining occasions.