A cruthaíodh i 60s an Amalfi cócaire Enrico Cosentino. An Cruth ar an scialatielli is é nuálaíocha freisin i na comhábhair a úsáidtear.Taos le plúr, bainne, cáis pecorino, ubh, salann basil agus piobar, a bhfuil an cócaire Cosentino thug scialatielli le cruth sainiúil, distinctly mírialta mar gheall ar an go hiomlán a phróiseáil manuale.Il chanúint téarma "scialatielli" a thagann as an briathar "sciglia "atá sa chanúint Neapolitan, tá an bhrí atá le"scazzigliare". I hiodáile an briathar scazzigliare, a thagraíonn do na gruaige, ciallaíonn"ruffle, a chur i neamhord, a praiseach suas".An scialatielli, i ndáiríre, a chur steaming ag freastal ar an pláta, le feiceáil mar mais mí-eagar de pasta.
Tá chos tipiciúil an chósta go beacht scialatielli le bia mara.
A delicacy chun iarracht a dhéanamh....
Comhábhar:
clams
diúilicíní
fasolari
cannolicchi
shrimp
shrimp
clóibh garlic
ola olóige andtr
Cnoc trátaí
peirsil
salann agus piobar chun blas a chur air.
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