Scigliatelle are a type of homemade pasta made with straw thread made from re-milled durum wheat semolina, water and salt, typical of Calabria.
The perfect recipe sees them accompanied with sheep sauce or olives.
What I present to you is the original Recipe of the CalabreseScigliatelle, that of all the Calabrian women of the past.
200 g re-milled durum wheat semolina
100 ml boiled and cooled natural water at room temperature
1 salt socket
Mix the re-milled durum wheat semolina with the water (previously boiled and then cool to room temperature) forming a hard and homogeneous dough that you will cover with cling film or a damp cloth and let it rest for 30 minutes.
Take a small piece of dough at a time, keeping the rest well covered (because it tends to harden). Form a very thin sausage (1/2 cm) and divide it into as many pieces as long as a little finger.
Line up 3-4 sausages at a time, separate 2-3 cm from each other. Take the pasta wire (quadrangular) and lay it on top, pressing lightly. Slide back and forth quickly and remove the macaroni from the iron. Proceed in this way for the whole mixture.
Arrange the scigliatelle on a tray dusted with semolina and let them dry uncovered for a couple of hours, before cooking them.
If you make plenty of them you can keep them drying or even freezing them and taking them out at the right time: just put them in the freezer directly with the tray. Once frozen, you can then put them in a freezer bag, without risking sticking to each other, and keep them up to a maximum of 2 months.