Scialatielli (handmade pasta famous on the amalfi coast)


Ingredient fo 4 people
200g of flour 
200g of semola
1 egg 
a bunch of parsley, chopped 
a lemon, grated 
150g of water. 


combine the flours on a work surface, make a createre the center. 
then put the egg, a pinch of salt, parsley and lemon rind. 

begin to knead, gradually adding water. 

Once obtained un'impasto solid, but no trace lassciare rest for about 30 minutes at room temperature. 

If it is fitted with a pasta machine then you must know that it is scialtiello as the double thickness of a normal noodle and length as is practically half of a noodle. 


if you do not have the pasta machine then get yourself rolling pin. roll out small pieces of pasta creating rectangles with base 7/8 cm and a height of 20/30 cm. the thickness should be about 3/4 inches. then get yourself a wheel and cut into strips no more than about 8 mm.