A Taste of Naples by Marlena Spieler

Author:Marlena Spieler
Language: eng
Format: epub
ISBN: 9781442251267
Publisher: Rowman & Littlefield Publishers
Published: 2018-09-30T16:00:00+00:00

Fresh Pasta of the South

Though Campania is justifiably famous for its excellent dried pasta, a smaller and more regional tradition exists of making fresh pasta. Unlike the eggy, almost crepe-like pasta of the north, fewer eggs are added, and often no egg at all. The dough can be rolled into long strands, shaped into fat chunks, or twisted around a wire to create a hole in the middle.

Most of the fresh pastas are traditional and ancient, with a delicious exception called scialatelli (also known as sciliatielli and scivatieddi—variations of a word that come from the description of “ruffled”). The thick, short, fat noodle was created by chef Enrico Cosentino in the late 1960s, made from flour, eggs, milk, cheese, and parsley or basil. At the time he worked as a chef in his native Amalfi and entered the international culinary competition, taking the Entremetier Prize in 1978. The pasta’s fame spread throughout Campania, especially inland, since its texture goes so well with the heartier smoked cheese, cured meats, and wild game inland, as well as with the lighter seafood and tomatoes of the coastline.

Stuffed fresh pasta is usually made either at home or in a restaurant. Cheese-filled ravioli alla Caprese is the most famous. Sorrento has a lovely fish-filled pasta, and the big fat pasta roll of Sarno is exceptional.

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