Homemade Scialatielli

Method

1. Mix the semola and flour together, then create a well in the center.
2. Add salt, grated pecorino (or parmesan), and eggs to the well.
3. Gradually pour in the milk while incorporating the flour from the edges.
4. Add chopped basil or parsley and continue mixing.
5. Use your hands to bring the dough together, then use a spatula to combine the remaining flour.
6. When the dough is compact, knead by hand until smooth and elastic.
7. Let the dough rest for at least 30 minutes, covered.
8. Take a piece of dough, dust with semola, and roll it out with a rolling pin or pasta machine, starting at the widest setting and gradually reducing the thickness, but do not make it too thin.
9. Trim the edges of the sheet and cut into rectangles about 10-15 cm long (or desired length).
10. Fold the sheet on itself and cut strips about 0.5 cm wide to form the scialatielli.
11. Unroll the strips and dust with semola to prevent sticking. The scialatielli are ready to cook.