for 4 people

Pasta dough

300 g	white flour
½ tsp	salt
1 dl	milk
1 ½ tbsp	olive oil
1	egg
50 g	Pecorino, finely grated
½ bunch	basil, finely chopped

Scialatielli

a little

white flour

Sauce

2 tbsp	olive oil
2	garlic cloves, finely chopped
1	red chilli pepper, cut into rings
300 g	cherry tomatoes, cut in half
1 dl	white wine
¾ tsp	salt
400 g	frozen mixed seafood, defrosted
½ bunch	parsley, roughly chopped

Pasta

	salted water, boiling
½ bunch	flat-leaf parsley, roughly chopped

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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