RECIPE: Scialatielli alla Nerano

Recipe for 2 portions:

pasta dough:

80g Wildfarmed flour (T55)

100g semolina flour

70 g warm water

5 g olive oil

pinch of salt

Nerano sauce:

2 grezzina courgettes

100 g Provolone del Monaco

50 g double cream

extra virgin olive oil

mint

basil

Start by making your pasta dough. Mix the two flours in a bowl and add the water, EVO and salt. Mix with a fork until smooth. Once it is not too wet, take the dough out of the bowl and start kneading on a wooden top. The dough must be soft and elastic but not too wet, so keep adding flour if needed (or a few drops of water should it instead feel too dry to knead). Try and make it into a ball, then wrap it in cling film and put in the fridge for half an hour so that it can rest.

To roll your pasta, you have two options: by hand with a rolling pin or with the help of a machine. You need to make sheets of pasta of about 3mm thickness.  Once you have your pasta sheets, with the help of a sharp knife cut strips of about 10cm height and half centimetre width.

To make the sauce: in a pan drizzle with extra virgin olive oil and gently fry the courgettes previously cut into strips. In a second pan, warm up the double cream, then add the Provolone (ideally shredded in a blender), stir until a smooth cream.

Once Scialatielli are ready, let them dry on the same board you used or on a tea towel.

Fresh Scialatielli cook in 2/3 minutes in salted boiling water. While boiling, warm up the fried courgettes. Add the pasta and a couple of spoonful of the boiling water. Take off the hob, add a few spoonful of the Provolone cream, add the mint and basil and serve.