Basic scialatielli

Published on 5 April 2016

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INGREDIENTS FOR 4 PEOPLE

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0 steps completed out of 13

1.Step 1 of 13
I chop basil.
2.Step 2 of 13
I make a well in semolina on the board and add Pecorino.
3.Step 3 of 13
Basil.
4.Step 4 of 13
Egg.
5.Step 5 of 13
A tablespoon extra virgin olive oil.
6.Step 6 of 13
I combine with a fork.
7.Step 7 of 13
I gradually add lukewarm milk, adjusting to flour absorption.
8.Step 8 of 13
I mix by hand.
9.Step 9 of 13
I knead thoroughly, form a ball, wrap and rest at least half an hour.
10.Step 10 of 13
I roll with machine, keeping thick, 2/3 mm, on my widest setting.
11.Step 11 of 13
I cut into lengths about 10 cm with machine or strip cutter. Alternatively, roll by hand and cut with a knife.
12.Step 12 of 13
I spread on a tray to dry.
13.Step 13 of 13
I boil in plenty of salted water. Dress with fish, vegetables, tomato or arrabbiata. Mine were puttanesca with tomatoes, olives, capers, anchovies and tuna.

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