During this class, we’ll make Scialatielli pasta, a handmade pasta traditionally from the Amalfi coast. It was created by chef Enrico Cosentino in the 70s who was awarded for his invention with the prestigious International Entremetier Chef prize.
We’ll make the dough together, mixing milk and flour (yes, milk instead of water!) and add fresh basil leaves to give a special aroma to the pasta. The shape is like fettuccine, but shorter and thicker and can be easily made with a pasta machine or a rolling pin.
A typical summer pasta, usually seasoned with seafood, it’s also excellent with any vegetables or meat sauce. For the class, we’ll use grilled eggplants and fresh tomatoes while they’re in season.
The term “scialatielli’’ means “to mess” in the Neapolitan dialect and it refers to the pasta’s resemblance to tangled hair. Let’s make messy pasta together!
– 00 double zero flour
– mozzarella and parmigiano or pecorino cheese
– cherry tomatoes
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
Once you’ve signed up for your first class, you’ll have an account in our system with your email address and the password you set up during registration. You may need to log in to purchase additional classes or memberships, and you can always reset your password here.
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