When considering the history of pasta, scialatielli could easily be coined as a “new kid on the block,” a shape that was created by a chef in Amalfi in the late 1960s. Derived from the Neapolitan word sciglià meaning, “to ruffle,” these thick, rectangular, unevenly cut strands are essentially tagliatelle’s shorter cugini with a twist. True southern Italian stelle, scialatielli are often paired with the locally abundant seafood of Campania and savory eggplant of Sicily. What really sets this pasta shape apart from the rest is the inclusion of herbs and grated cheese, which are pressed and folded into the dough for a complex flavor and slightly creamy texture.
Curious to try them for yourself? We’ve rounded up some restaurants where you can enjoy scialatielli in NYC al fresco or to go!
This East Village gem serves a simple Sorrento-style tomato and basil version of the dish, similar to one that owner Julio Pena fell in love with at his favorite restaurant in Rome. They’ve been making their thick, hand-cut noodles in-house for 21 years, paying homage to Rome, the restaurant, and the owner. Added bonus: It’s completely plant-based.
Il Posto Accanto
Chef and owner Rosario Granieri may be known for his Neapolitan style pizza, but we’ll let you in on a little secret: his pasta is also delicious. After deciding to expand his menu beyond pizza, he now serves traditional southern Italian dishes, including scialatielli. Prepared alla Norma style, the dish starts with fresh pasta that’s married with a sauce of cherry tomatoes, eggplant, and basil. It’s topped with creamy burrata for a luxurious finish.
Pizza Secret
Named after chef Giovanni Vittorio Tagliafierro’s hometown, Tramonti Fifth Ave. celebrates the traditional cuisine of the Amalfi Coast. Prided in the use of authentic, organic Italian ingredients like Cetara anchovies, mozzarella di bufala DOP, and Fiammante San Marzano DOP tomatoes, Giovanni’s extensive menu features Neapolitan staples like stuffed zucchini flowers, ”untouchable pizzas” made from DOP ingredients, and pastas, including scialatielli. Chef Vittorio prepares his all’Amalfitana with calamari, shrimp, and mussels in a sauce of Fiammante San Marzano DOP tomatoes, cherry tomatoes, garlic, parsley, and extra virgin olive oil, singing praise to the seaside.
Big Neapolitan vibes and flavors flow from this tiny pizzeria onto a bustling Houston Street where chef and owner Ciro Iovine cranks out Gambero Rosso award-winning Neapolitan-style pizza and a slew of other traditional dishes like smoked mozzarella and pecorino cheese stuffed potato croquettes and gnocchi alla Sorrentina. Similar to his pizzas, Ciro’s homemade scialatielli will transport you straight to Naples. Prepared alla Scarpariello in a sauce of cherry tomatoes, shaved Parmigiano Reggiano and peperoncino, this dish packs a piquant punch. Be sure to cool down with Song’E’s cloud-like tiramisu!
Song'E'Napule
Inspired by the ancient farmhouses of southern Italy, La Masseria’s long-standing mission has been to recreate the ethos and experience of the three owners’ Apulian and Caprese roots in New York City. A pre-theater staple for over 15 years, La Masseria has delighted guests with homemade pastas and dishes made with authentic Italian ingredients, including their scialatielli alla Siciliana, made with tomato sauce, eggplant, and melty mozzarella. Finished with fresh basil, it’s all of the things we love about eggplant parmigiana in pasta form!