Homemade Scialatielli

Scialatielli is a flat pasta that originally is sourced from the Amalfi Coast. It has a curvy, irregular shape that contributes to the flavor of dishes ..

Ingredients

•     400g (14 oz) semola rimacinata, finely ground semolina flour

•     30 g (1 oz) grated pecorino or parmigiano-reggiano cheese, or 50:50 mix of both

•     2 eggs

•     150ml (5 fl oz) milk, or as much as you need to form a soft, pliable dough

•     2 Tbs olive oil

•     Salt and pepper

•     3-4 basil leaves, finely minced

Directions

1. In a standing mixer, add the flour, forming a well in the middle. Then add the rest of the dough ingredients except for milk into the well. Mix at a medium-high speed, drizzling in enough milk until the mixture forms a ball. Continue for another 5 minutes to knead the dough.

2. Remove the dough from the bowl of the standing mixer and place it on a well  floured  board. Using well floured hands, knead the dough ball by hand until perfectly smooth, elastic dough. It should be soft but not sticky.

3. Cover the dough tightly with plastic wrap and let it rest for 30 minutes.

4. Divide the dough into halves and roll out each half into a sheet about 3 mm (1/6 inch) thick. [NB: This corresponds to Setting 2 or 3 on most pasta machines.] Cut the sheets into roughly 12-15 cm (5-6 inch) lengths, then cut each resulting sheet into strips no wider than 1 cm (1/3 inch).

5. Flour the strips well and set on a floured surface until needed.

Cook

1. Bring a large pot of well salted water to the boil.

2. Add the scialatelli and cook until ever so slightly undercooked, 3-4 minutes depending on their thicknes