Shape: Scilatelle – Twists of Tradition
In Calabria, pasta shapes tell stories of practicality, ingenuity, and local flavor. Scilatelle are short, thick twists, hand-rolled around a skewer, creating a dense, chewy texture that holds up to the bold sauces of the region.
The Story
Scilatelle were born in Calabrian home kitchens, particularly in inland and hilltop villages where sauces were hearty and robust. Unlike Fileja, which are long, twisted tubes made by wrapping dough around a thin rod (traditionally a reed or knitting needle), scilatelle are shorter and slightly thicker, designed to trap chunky sauces, pieces of vegetables, and rich ragùs in every twist.
In fact, scilatelle share a family resemblance with strozzapreti, the hand-twisted pasta of Emilia-Romagna and central Italy. Both are rustic shapes, born from simple dough and clever handwork, but while strozzapreti are elongated and free-twisted, scilatelle are denser, sturdier, and usually formed with the help of a skewer. Think of scilatelle as Calabria’s hearty cousin to strozzapreti — more compact, more robust, and built to stand up to the fiery flavors of the south.
Families would gather around wooden boards to shape the pasta by hand, a labor-intensive but rewarding process that turned semolina and water into a vessel for flavor. The twists are ideal companions to the region’s signature bold sauces: spicy ’nduja tomato ragù, slow-cooked goat or pork ragù, and vegetable medleys with eggplant, olives, and capers.
Eating scilatelle is a tactile experience: each twist grips the sauce, allowing diners to savor every bite. The difference between Scilatelle and Fileja is subtle but meaningful — Fileja are longer, allowing the sauce to coat the hollow tube, while scilatelle’s compact twists are better for catching chunky bits and creating a more textured mouthfeel. Together, they show the Calabrian talent for crafting pasta shapes that match the sauces and the spirit of the land.
Sauce Pairing Suggestions
- ’Nduja and tomato ragù
- Goat or pork ragù
- Eggplant, olives, and caper medley
Fun Facts
- Scilatelle are hand-rolled around a skewer, giving each piece a rustic, artisanal look.
- Their dense texture makes them perfect for chunky sauces.
- Traditionally made in small villages for family gatherings and festive occasions.
- Each scilatella varies slightly — a mark of true Calabrian craftsmanship.
- They are often described as Calabria’s “strozzapreti,” but with their own southern character.
