PASTA ARTIGIANALE SCIALATIELLI DEL CILENTO – PASTIFICIO PAISANELLA
At the beginning of the twentieth century, they were called scialati: milk and parsley were added to the mixture of water and flour that the Amalfi housewives prepared on Sundays. The Scialatielli, in fact, take their name from the Campania dialect scialare, which means to abound. Paisanella has been proposing them again since the late 1980s, presenting them in different flavor variations: in addition to those in durum wheat semolina, they have been created with orange and lemon, basil and parsley.
Ingredients: durum wheat semolina, water.
on a 2000 calorie diet, 80gr% RDA:
Carbohydrates 64g RDA 24%
Protein 8,8g RDA 18%
Fat 0.2g RDA 0%
Fibers 2,4g RDA 10%
Energy value 293.7 Kcal 1247.8 Kj RDA 18%