Scialatielli is a type of long, square-sided spaghetti from the Amalfi coast and in this indulgent recipe, the pasta is scented with basil and pecorino. Paired with the best seafood the season has to offer, this is a dish not easily forgotten. 






Skill level

Average: 3.2 (33 votes)


  • 300 g flour 
  • 30 g pecorino romano, (see Note), finely grated 
  • 2½ cups basil, very finely chopped 
  • 80 ml (⅓ cup) milk 
  • 1 tbsp extra-virgin olive oil 
  • 1 egg, lightly beaten 
  • 50 g salt 
  • chopped parsley, to serve 


  • 50 ml extra-virgin olive oil 
  • 1 long red chilli, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 400 g cherry tomatoes, quartered 
  • 500 g peeled green prawns, shells reserved, tails on 
  • 125 ml (½ cup) prawn stock

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

To make the pasta, combine the flour, pecorino, basil and a pinch of salt. Place in a large bowl or on a clean work surface and make a well in the centre. Combine the milk, olive oil and egg and pour into the well. Mix with a fork until a dough starts to form. Tip out onto a lightly floured surface and knead for 3–5 minutes until smooth. Cover with plastic wrap and rest for 1 hour.

Divide the dough into three pieces. Working with one piece at a time, dust with flour and feed through a pasta machine at the thickest setting until smooth. Continue to dust with flour and feed the dough through the rollers, reducing the setting each time until the pasta is 3 mm thick. Slice into 5 mm–7 mm thick ribbons and repeat with remaining dough.

To make the sauce, place a large frying pan over medium-high heat. Add the olive oil, chilli and garlic and cook for 1–2 minutes until aromatic. Add the cherry tomatoes and cook for 4­5 minutes until the tomatoes start to break down. Add the prawns and bisque and cook for 1–2 minutes until the prawns change colour. Season to taste.

Meanwhile, bring a large saucepan of water to the boil and add the salt. Add the pasta and cook until the pasta begins to float, about 3 minutes. Strain the pasta, add to the sauce and toss to combine. Serve garnished with parsley. 


• Pecorino romano is a salty, sheep’s milk cheese produced in southern Italy. Substitute parmesan if unavailable.


Photography by Alan Benson