Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
Scialatielli
Sauce
Pasta
How it's done
Pasta dough
Mix the flour and salt in a bowl. Add the milk, oil and egg, mix, knead for approx. 10 mins. to form a soft, smooth dough. Add the cheese and basil, knead into the dough, shape into a ball. Leave the dough to rest at room temperature for approx. 30 mins. underneath a bowl rinsed in hot water.
Scialatielli
Quarter the dough, roll out each quarter to approx. 2 mm thick (approx. 12 x 60 cm), constantly separating the dough from the work surface. Loosely roll up the dough lengthwise, cut into strips approx. 4 mm wide, transfer to a tea towel.
Sauce
Heat the oil in a wide pan. Add the garlic and chilli pepper, sauté briefly. Add the tomatoes and wine, simmer for approx. 5 mins., season with salt. Add the seafood, cover and cook for approx. 2 mins. Mix in the parsley.
Pasta
Cook the scialiatelli in boiling salted water for approx. 3 mins. until al dente. Remove with a slotted spoon, drain, add to the sauce, mix. Plate up the pasta, garnish with the parsley.
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