Scialatielli
Full-bodied, fragrant, and enveloping, La Ginestra Scialatielli embody Mediterranean tradition with a touch of elegance. Made with durum wheat semolina and 00 flour and hand-rolled into soft skeins, they retain the rustic artisanal quality that makes them perfect for enhancing any sauce.
Their rough dough captures every sauce, enhancing the flavors of the sea and land in perfect balance.
Suitable for menus featuring refined, characterful dishes, from home-cooked dishes to gourmet cuisine.
Perfect with:
- seafood,
- fresh cherry tomatoes and basil,
- cream of courgettes and prawns,
- light swordfish ragù.
light swordfish ragù.Chi li conosce li cerca, chi non li conosce li scopre e se ne innamora.
To be consumed after cooking
COD: 098
CATEGORY: Egg-free non-filled pasta
Scialatielli are a typical dish of Campania cuisine: a fresh pasta invented in the 1970s in Campania specifically to accompany seafood. The short, thick ribbon shape, made with durum wheat semolina and type 00 flour, has a rough, porous texture that absorbs sauce beautifully.
What makes scialatielli unique is their texture: thicker than spaghetti, shorter than fettuccine, with a rough surface that captures every drop of sauce. Egg-free (just water and flour), they’re naturally vegan and have the perfect neutral flavor to enhance fish without overpowering it. Cooking them for 9-10 minutes may seem long, but it’s necessary to achieve that perfect al dente consistency.- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
Durum wheat semolina, 00 soft wheat flour, water, sunflower oil.
May contain soy, egg, and mustard.- Energy kJ 1161 kcal 274
- Fat 1.8 g of which saturated fatty acids 0.5 g
- Carbohydrates 57g of which sugars 1.4g
- Protein 9.5 g
- Salt 0g
Product technical data may be subject to slight variations.
- Weight of one portion 125g
- Servings per 1000g pack: 8
- Packaged in 1000g or 500g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
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Decription
Scialatielli are a typical dish of Campania cuisine: a fresh pasta invented in the 1970s in Campania specifically to accompany seafood. The short, thick ribbon shape, made with durum wheat semolina and type 00 flour, has a rough, porous texture that absorbs sauce beautifully.
What makes scialatielli unique is their texture: thicker than spaghetti, shorter than fettuccine, with a rough surface that captures every drop of sauce. Egg-free (just water and flour), they’re naturally vegan and have the perfect neutral flavor to enhance fish without overpowering it. Cooking them for 9-10 minutes may seem long, but it’s necessary to achieve that perfect al dente consistency.
Allergens
- Flours containing gluten
- Milk and Dairy Products
- Soy flour
- Nuts: walnuts, hazelnuts, and almonds
- Pasteurized eggs
- Celery
- Fish, molluscs, and crustaceans
- Soy
- Mustard
- Walnuts
- Hazelnuts
- Almonds
Ingredients
Durum wheat semolina, 00 soft wheat flour, water, sunflower oil.
May contain soy, egg, and mustard.
Nutritional values
- Energy kJ 1161 kcal 274
- Fat 1.8 g of which saturated fatty acids 0.5 g
- Carbohydrates 57g of which sugars 1.4g
- Protein 9.5 g
- Salt 0g
Additional Information
Product technical data may be subject to slight variations.
- Weight of one portion 125g
- Servings per 1000g pack: 8
- Packaged in 1000g or 500g trays
- Carton containing 3 packs of 1000g or 6 packs of 500g
- Keep frozen at -18°C
