Scialatielli pasta

Scialatielli pasta

Ingredients for 4 people

200g of re-milled durum wheat (semola)
120g of water (just enough)
1 pinch of salt
1 grated lemon
Chopped parsley

100g of oil
Salt, just enough
Chopped parsley, just enough
Pulp of a lemon
1 clove of minced garlic


Mix semola with water, parsley salt and chopped yellow peel. Work until a consistent and not sticky dough is obtained. Leave the dough to rest by covering it with plastic wrap for half an hour. Spread with a dough machine or rolling pin to obtain a thickness of 3-4 mm. Make 12 by 12 cm squares from the sheets and cut as if they were noodles. Sauté the scialatielli in the semola flour and cook in boiling water for a few minutes, (until pasta rises to the surface). Meanwhile, heat the pan in which the lemon sauce was prepared and sauté for a few minutes.
Sauce preparation:
Cut the garlic into small pieces (mince), chop a sprig of parsley, grate the yellow peel of a lemon and press the lemon. Add the oil and salt.

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