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.
For the pasta:
For the sauce: