scilatielli

/shee-lah-TYEHL-lee/
[Italian]

"Little strands." A type of pasta from the Amalfi coast of Calabria in Southern Italy, scialatielli are like short, slightly widened strips of tagliatelle, and are sometimes ‘pinched’ in the middle. Scialatielli are usually cooked with zucchini (courgette) and muscles/clams, or alternatively served only a fresh cherry tomato and garlic sauce.

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