Key Takeaways
- Scialatielli are a fresh pasta invented in Amalfi in the 1970s by chef Enrico Cosentino — not an ancient dish, but a modern creation that became the signature pasta of the entire coast.
- The dough is one of a kind: semolina, eggs, milk, fresh chopped basil, and parmesan — no other Italian pasta incorporates cheese and herbs directly into the dough.
- The classic all'amalfitana sauce is a mixed seafood medley (clams, mussels, prawns, squid) with cherry tomatoes and parsley.
- The name comes from dialect: 'scialare' (to enjoy) + 'tielli' (cut them) — an invitation to eat with pleasure.
- They are cut short and irregular (~10 cm): the rustic shape holds the sauce far better than a smooth fettuccine.
If the Amalfi Coast had one signature dish, it would be scialatielli. This fresh Amalfi Coast pasta, born from the creativity of a chef from Amalfi, has become the most ordered pasta in restaurants up and down the coast. Also known as listarella in some areas, its history is far more recent than you might expect.
The History of Scialatielli: A Modern Invention
Unlike many Italian pastas with medieval origins, scialatielli were created in the 1970s by chef Enrico Cosentino, a cook from Amalfi. His insight was revolutionary: incorporating fresh chopped basil and grated parmesan directly into the pasta dough, along with milk and eggs.
The result was an intensely fragrant pasta — soft yet with a slightly rough texture that holds sauce perfectly. The name, drawn from Neapolitan dialect, says it all: "scialare" (to enjoy, to indulge) and "tielli" (to cut them) — in other words, "cut them and savor every bite."
"I didn't set out to invent a new pasta. I wanted the fragrance of basil and parmesan to hit you at the first bite, before you even tasted the sauce."
— Chef Enrico Cosentino
The Original Scialatielli Recipe
Here is the scialatielli recipe in chef Cosentino's original version, with quantities for 4 people.
Dough ingredients (serves 4)
400 g re-milled durum wheat semolina
2 whole eggs
80 ml whole milk at room temperature
10–12 fresh basil leaves, very finely chopped
40 g freshly grated Parmigiano Reggiano
A pinch of salt and a drizzle of extra virgin olive oil
Making the dough
Mound the semolina on a work surface. Add the eggs, milk, chopped basil, parmesan, and salt to the center.
Knead vigorously for 10–15 minutes until smooth and elastic. The milk will make the dough slightly more supple than a standard pasta.
Rest the dough wrapped in cling film for at least 30 minutes at room temperature.
Roll out the sheet to about 3–4 mm thickness (thicker than classic fettuccine). Cut into irregular strips roughly 10 cm long and 1 cm wide.
Scialatielli all'Amalfitana: The Classic Seafood Sauce
Scialatielli all'amalfitana is the most ordered dish on the Amalfi Coast: basil-perfumed fresh pasta tossed with a mix of the day's freshest seafood. Here are the ingredients for the classic sauce:
Seafood sauce (serves 4)
Sauté garlic and chili in generous extra virgin olive oil. Add 300 g purged surf clams and 300 g cleaned mussels. Cover and cook until open.
Add prawns and squid (200 g each), halved piennolo cherry tomatoes, and a splash of white wine. Cook for 5–7 minutes.
Cook the scialatielli in well-salted boiling water for 3–4 minutes (they're fresh, so they cook fast). Drain and finish in the pan with the sauce. Serve with fresh parsley.
Colatura variation
In Cetara, scialatielli are dressed with PDO colatura di alici, cherry tomatoes, and olives — a perfect land-and-sea combination.
Lemon variation
Scialatielli with prawns, IGP lemon zest, and wild rocket: the lightest and freshest summer version you'll find on the coast.
Where to Eat Scialatielli on the Amalfi Coast
| Town | Specialty |
|---|---|
| Amalfi | The birthplace of scialatielli: nearly every restaurant in the center serves them all'amalfitana with fresh gulf seafood. |
| Atrani | In the trattorias of Italy's smallest village, you find authentic versions made with fish caught that same morning. |
| Cetara | Here scialatielli are dressed with PDO colatura di alici: a flavor pairing found nowhere else on earth. |
| Praiano | Clifftop restaurants serve scialatielli al limone with prawns and a sea view: the definitive summer version. |
Expert Tips
Ultra-fresh basil
The secret of scialatielli is the basil chopped into the dough. Use only young, fragrant leaves, chop them very fine, and add them with the milk: the heat of kneading releases the essential oils into the dough.
Lightning-fast cooking
Being fresh pasta, scialatielli cook in 3–4 minutes. Pull them out a minute early and finish cooking by tossing in the pan with the sauce: they'll absorb the flavors and come out perfect.
Cooking class on the Amalfi Coast
Many restaurants and farm stays offer cooking classes where you learn to make scialatielli by hand: an unforgettable way to bring a piece of the Amalfi Coast home with you.
Frequently Asked Questions
What are scialatielli?
What is the difference between scialatielli and fettuccine?
What does the word "scialatielli" mean?
How are scialatielli all'amalfitana made?
Can scialatielli be made without eggs?
Where can I find the best scialatielli on the Amalfi Coast?
Written by
Amalfi Coast Travel
Food & Travel Specialist · Amalfi Coast
