Dried durum wheat semolina scialatielli, thicker than spaghetti. For seafood and vegetable sauces.
Dried pasta from Campania, made with durum wheat semolina. The strips are shorter than spaghetti, wider and thicker, slightly irregular in appearance.
The surface is matt and rough. The pasta takes up the sauce and keeps a substantial bite.
Serve them with clams, mussels and squid, a courgette cream, fried aubergines or cherry tomatoes, and a little grated pecorino.
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