Fresh pasta ribbons with herbs & parmesan

Fresh pasta ribbons with herbs & parmesan


The Amalfi Coast
4 as a main course
Helen Cathcart

Scialatielli are a speciality of the Amalfi Coast and are made from dough mixed with either basil for a fish sauce or parsley for a meat-based sauce. They are easy and fun to make and completely satisfying to eat.


Quantity Ingredient
500g ‘00’ flour
35g parmesan, finely grated
225ml whole or semi-skimmed milk
1 egg
50g basil or parsley, finely chopped


  1. Mix the flour and cheese together in a large bowl and make a well in the centre. In a separate bowl, mix the milk and egg together and then add to the flour with the herbs. Use one hand or a dough scraper to blend the ingredients into a rough ball of dough. Turn out and knead on a floured work surface for about 5 minutes until it is smooth and well blended. Discard any dry crumbs that have not blended in. At this point the pasta can be wrapped in clingfilm and kept in the fridge for up to 24 hours.
  2. Roll half the pasta out into an oval shape and push through the thickest sett­ing of a pasta machine. Fold the ends of each strip in and push it through again. Repeat until smooth and about 3 mm thick. It should go through the rollers about 7 times. Repeat with the other half.
  3. Cut the pasta sheets into 12 x 9 cm rectangles. Flour the pieces well and put these through the tagliatelle cutt­er on the machine to cut into ribbons. (To do these by hand, use a rolling pin to roll out a length of pasta to the above measurements.) Dust the rectangles with flour and loosely roll up. Cut the roll into 1 cm wide lengths with a cook’s knife then separate the strips.
  4. The pasta should be well floured and either frozen in freezer bags or cooked within 10–15 minutes or it will become sticky. Cook in salted boiling water for 3–4 minutes and toss into the sauce to finish cooking for a couple more minutes. If cooking from frozen, allow another minute to cook.
The AmalfiCoast
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