Ciao Italia Family Classics
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
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I love making scialatielli, a very popular pasta in Naples that is not often made at home any more. Besides eggs and flour, the dough contains milk, grated cheese and parsley or basil. It is most often served with a seafood sauce.
2 ounces extra virgin olive oil
1 garlic clove, minced
1 handful of minced fresh parsley
3 pounds clams or mussels, scrubbed
1 cup dry white wine
2 cups halved cherry tomatoes
Salt and pepper
1 extra large egg
1/3 to 1/2 cup milk
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 1/2 cups flour
1 tablespoon grated Pecorino cheese
2 tablespoons minced basil or parsley leaves
Place egg, 1/3 cup milk, olive oil and salt in bowl of food processor and whirl until smooth. Add flour and cheese and pulse until mixture is grainy looking. Add parsley and pulse just until dough begins to leave the sides of bowl. If dough is too dry, add a little of the remaining milk until you can pinch a piece of dough between your fingers and it does not crumble.
Transfer dough to a floured surface and knead into a smooth ball. Place a bowl upside down over the dough and allow to rest for 30 minutes to relax the gluten and make it easier to roll.
Divide the dough into quarters and keep three covered while working the first piece. Flatten the dough to a four inch wide piece. Place it through the rollers of a hand crank pasta machine set to the fattest setting (#1). Set the rollers to the next fattest setting down (#2) and run the dough through again.
Use a small knife to cut 1/8 inch wide strips and place the strips on a clean towel. Repeat with the remaining dough.
Cook the scialatielli in 4 quarts of rapidly boiling salted water for 2 to 3 minutes. Drain, reserving 1/4 cup of the cooking water. Add the scialatielli and water to the sauce pan and toss well. Serve hot.
Heat the olive oil in a 12-inch or larger sauté pan; add the garlic, parsley and clams and toss for a couple of minutes. Add the wine, cover the pan and cook until the clams open; discard any that do not.
Remove the clams from their shells, (Save a few in their shells for garnish.) catching any juices over a bowl. Set clams aside. Strain the liquid and set aside.
Return the clams to the sauté pan along with the cherry tomatoes. Add back the liquid. Correct seasoning. Keep warm while the pasta cooks.
This recipe is featured on show 2024 – Neapolitan Pasta.
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