Pasta die for Short pasta extruder Pama Roma model P120

shape Scialatiello Width 4, outside diameter mm. 159, thickness mm. 42, with inserts made in Bronze and Teflon, new from the workshop.

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Scialatelli [?ala?t?lli] (also known as scialatielli [?ala?tj?lli], sciliatielli [?ilja?tj?lli] and scivatieddi [?iva?tj?ddi]) is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza).  

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