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Pasta with Scampi Sauce Recipe
(Salsa agli scampi)

Central: Marches
Servings: 2 people
Difficulty level: 3
Main Dish

Prep time: 01:20
Cook time: 00:25

Prepare the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a FORK.

Draw in flour from the sides and continue to MIX until it is well-combined.

Sprinkle flour over the mixture and KNEAD it with your hands for 10 minutes until it is elastic but still firm.

It may be necessary to add more flour to achieve this.SHAPE the dough into a ball and cover it with a kitchen towel.

Let it rest for 15 minutes. Knead the dough again for 5-10  minutes until it is very smooth and pliable. Shape the dough into a ball and rub with olive oil. Cover the dough and let it rest for 20 minutes. Shape the dough into a thick disk and place on a floured work surface. Roll the pasta out until it is quite THIN.

Turn the dough over and continue to roll it. Once rolled out into a large circle, roll the dough up, ROLLING it away from you.

Place the dough cylinder on a cutting board and cutit into very thin strips. DRAPE the strands over a long knife to open and separate them and lay them on paper towels.

Prepare the sauce:
Dice the tomatoes. Pour the olive oil in a skillet. Add the garlic and a pinch of chili pepper. Add the chopped parsley and fresh marjoram leaves. Add the tomatoes and salt. Using kitchen SCISSORS, halve the scampi and place them over the vegetables.

Place the skillet over moderate heat and Sauté for a minute. Add the wine. Cover and let simmer for 10 minutes over medium heat. Cook the pasta in lightly-salted water until almost "al dente," stirring occasionally. Drain the pasta and, over high heat, add the pasta to the sauce. SHAKE the pan to make the pasta and sauce "jump."

Serve immediately with lots of fresh chopped parsley.

Notes: Scampi are found in abundance in the Adriatic and are used in a variety of ways. 

Bianchello del metauro
White Friuli

Unbleached white flour 1 1/2 cups/215 g
Large eggs 2
Salt pinch
Olive oil
or use angel-hair pasta            1300 g

Fresh plum tomatoes 8-10
Olive oil 3 tsp
Minced garlic 1 tsp
Crushed red pepper pinch
Fresh chopped parsley 1 tsp
Fresh marjoram leaves   1 tsp
Scampi 300 g
White wine 1 cup/250
Salt to taste

Flour sifter
Kitchen towel
Rolling pin
Cutting board
Chef's knife
Slicing knife



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