Scialatelli

Scialatielli or scialatelli (Italian: [ʃalaˈt(j)ɛlli]), also known as sciliatielli or scivatieddi, is a short, thick pasta with a rectangular cross section and an irregular, slightly curved shape. It is typical of modern Campanian cuisine, having originated on the Amalfi Coast as a chef's specialty, but it has also spread to nearby areas such as Catanzaro, Calabria, and Potenza, Basilicata. A scialatelli dough is formed with milk and eggs and flavoured with parmesan. Depending on the sauce the pasta will be eaten with, either basil or parsley leaves are added—parsley for seafood or zucchini, and basil for eggplant. The resulting pasta is chewy, described by food writer Arthur Schwartz as "a cross between pasta and gnocchi". Scialatelli is among the most recently invented pastas.

Description: Wikipedia — Scialatielli, CC BY-SA 4.0