Scialatielli with courgettes, prawns and saffron - ORIGINAL RECIPE

Dough ingredients:

• Durum wheat semolina flour 300gr
• Grated parmesan and pecorino 15g
• Milk 112ml
• A few basil leaves
• Salt and pepper to taste

(NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

Scialatielli bronze die

Dough procedure:

How to make Real Scialatielli with Pastaio

1. Turn on your trusty Pasta Maker and add the flour until you reach 300g, also adding the cheese mix, the chopped basil , a pinch of salt and a pinch of pepper .
2. Press the “Pasta” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary compared to the indicated quantity.

   This program includes a resting time (which is always recommended for egg doughs, as it allows for better absorption of liquids) so don't worry if after finishing the dough cycle the machine doesn't start extruding immediately, it's normal!

3. In the measuring cup add milk up to about 120ml. Add the milk slowly, taking no less than 45/60 seconds to pour it all in.
4. If you are using a bronze die, place it in a bowl of hot water to heat it.
5. About 30 seconds before the end of the rest, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after drying it well .
6. Once the resting time is over, the machine will automatically switch to extrusion . Once all the pasta has been extruded, lay it out to dry .

Seasoning ingredients:

• 2 medium sized courgettes
• Prawns 150gr
• Garlic clove 1
• Saffron 1 sachet
• Salt and oil to taste
• Parsley for decoration

Seasoning procedure:

1. Wash the courgettes well and cut them into thin slices; if you prefer, you can use a mandolin .
2. Peel the garlic , put it in a pan with a drizzle of hot oil and add the courgettes , salting them lightly. Then add the sachet of saffron and a little water.
3. Meanwhile, shell the prawns and cut the back to remove the intestine.
4. In another pan, heat a drizzle of oil and brown the prawns for a few minutes, adding a pinch of salt.
5. Put a pot of salted water on to boil.
6. When the water boils, cook the pasta for a few minutes and drain it directly into the sauce, tossing it to combine everything.
7. Plate and add the prawn tails and a sprinkling of parsley before serving.

Enjoy your meal!