Scialatielli

Scialatielli is a type of fresh pasta originating in the Campania and Apulia regions of southern Italy. The word derives from “scialare,” meaning to spread or flat, referring to the pasta’s elongated, slightly curved shape that resembles a small boat or trout. Typically made from durum wheat semolina mixed with eggs and water, scialatielli is hand‑rolled and cut with a knife or a special malleable blade, giving each strand a distinctive notch or tear.

The craft of making scialatielli has been passed down through families since the 18th century. Traditional workshops use locally sourced flour and free‑range eggs, creating a dough that is firm yet supple. After kneading, the dough is left to rest, then rolled out to a thickness of about half a millimeter. Rows of the dough are cut into long ribbons and the ends are torn apart, producing the characteristic “scialatielli” appearance. Some modern producers incorporate olive oil or herbs for added flavor, while others adhere strictly to the classic recipe.

Culinarily, scialatielli is celebrated for its versatility. It is often sautéed with garlic, olive oil, and chili flakes, or incorporated into creamy tomato or seafood sauces that cling to its ridges. The pasta also pairs well with lobster, prawns, and ricotta, making it a staple in coastal households. In trattorias, it is commonly served in simple preparations such as “scialatielli ‘ntiatica,” a spicy tomato variant, or “scialatielli al limone,” topped with lemon zest, butter, and grated pecorino.

Regional variations exist; in Apulia, scialatielli can be made thicker and with a higher egg ratio, whereas in Naples it tends to be thinner and more delicate. Regardless of the version, the recognized texture and flavor profile remain consistent, preserving its status as an icon of Italian pasta craftsmanship.