SCIATIELLI is a like a short version of tagliatelle, originating from the Campania region. This is a very unusual pasta that was invented by Enrico Cosentino around the 1970s. The fresh version of his recipe uses fresh milk in place of water and egg to create this dough. Basil is added to this along with Parmesan cheese and olive oil.
The dried version of this pasta doesn’t have the milk, cheese or basil. We have made pasta using Parmesan cheese and it is really worth giving it a go for any type of ribbon pasta that you want to make. It really does make a difference.
The most famous dish using this pasta is Sciatatielli all’Amalfitana. This is a dish of pasta and shellfish such as clams, shrimp, cuttlefish and mussels.