Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti) (Mario Batali) Recipe

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Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti) (Mario Batali)
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Ingredients:

Directions:

  1. For the Pasta: Make a well in the flour, crack the eggs into the center, pour the milk over and add the basil. Using a fork, stir the egg mixture slowly into the flour to form a wet dough. Add the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 minutes to form a smooth dough. Allow to rest 15 minutes, covered in plastic wrap. Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the widest distance between the rollers, fold it by 3 and rerun it through the same setting. Repeat this 3 times, being careful to use very little flour, as it will dry the pasta out. Run the pasta through the next 2 levels on the pasta rollers. Lay the sheet of now rolled pasta onto a floured cutting board and cut, using a knife, into strips 1/4-inch wide. Lay the cut noodles on a kitchen towel and cover with another. Roll and cut all pasta the same way and set aside.
  2. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat 6 tablespoons oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown. Add the zucchini pieces and cook 2 to 3 minutes, until just soft. Add the chili flakes, wine and tomato sauce, bring to a boil and cook 1 minute. Add the shrimp and remove from heat.
  3. Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente. Drain and toss into the pan with shrimp and place the pan over high heat. Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce. Add the parsley and toss through with 4 tablespoons oil, off the heat. Pour into a heated bowl and serve with plenty of freshly grated black pepper.
  4. BASIC TOMATO SAUCE:
  5. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1235.58 Kcal (5173 kJ)
Calories from fat 528.4 Kcal
% Daily Value*
Total Fat 58.71g 90%
Cholesterol 227.65mg 76%
Sodium 4543.47mg 189%
Potassium 525.54mg 11%
Total Carbs 123.65g 41%
Sugars 7.55g 30%
Dietary Fiber 4.65g 19%
Protein 39.45g 79%
Vitamin C 9.7mg 16%
Vitamin A 0.1mg 3%
Iron 13mg 72%
Calcium 236.4mg 24%
Amount Per 100 g
Calories 236.38 Kcal (990 kJ)
Calories from fat 101.09 Kcal
% Daily Value*
Total Fat 11.23g 90%
Cholesterol 43.55mg 76%
Sodium 869.23mg 189%
Potassium 100.54mg 11%
Total Carbs 23.66g 41%
Sugars 1.44g 30%
Dietary Fiber 0.89g 19%
Protein 7.55g 79%
Vitamin C 1.9mg 16%
Iron 2.5mg 72%
Calcium 45.2mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.8
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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