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Scialatielli alle vongole e pomodorini

Scialatielli with clams and cherry tomatoes

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Class Details

Dish Name: Scialatielli alle vongole e pomodorini
Dish Description: A typical pasta shape, thicker and shorter than spaghetti, ideal to combine with a seafood sauce.
Dish Description: Beginner
Class Length: 90 min
Total Prep. Time: 60 min
Total Cook Time: 30 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

€25,00

/ PER CLASS
ONLY 14 SEATS REMAINING.
CLASS DATE
June 12, 2021
CLASS TIME (ITALIAN )
8:00 pm

14 in stock

All classes are over zoom

Class Description

In this cooking class, Riccardo will teach you how to make Scialatielli. This is a typical fresh pasta from southern Italy, it is a thicker but shorter kind of spaghetti. The dough is not made just by flour and eggs or flour and water as usual, but it is also used with milk, pecorino, olive oil, and basil to give more flavor. The word Scialatielli is derived from the union of two other words: "scialare", which means to enjoy, and "tiella" which indicates a pan.

One of the traditional seasonings for this pasta is clams and cherry tomatoes sauce, a masterpiece of Italian cuisine. Only a few tools are needed to participate in this class, don’t miss it out, join Riccardo to make from scratch a famous Italian recipe.

Ingredients

For the pasta:

  • 250 grams (1 ½ cup) Semolina flour
  • 80 grams (0,3 cup) Whole milk
  • 1 Egg
  • 1 tbsp Pecorino cheese, finely grated
  • ½ tbsp Extra virgin olive oil
  • 6-8 Basil leaves

For the sauce:

  • 300 grams Clams
  • 150 grams Cherry tomatoes
  • 2 Garlic cloves
  • 2 tbsp Fresh chopped parsley
  • 2 tbsp Extra virgin olive oil
  • ½ tsp Chili pepper
  • ¼ cup White wine

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Sharp kitchen knife
Mixing bowl
Sieve
Saucepan
Pot

3 Days Before Class

After the booking you will receive the Zoom link by email. The day of class use the link to join the class.

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the egg out of the fridge at least 1 hour before the class starts. Rinse the clams in the sink with cold salted water for half an hour. Wash and beat one by one to check no sand is in there.

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