Below is a list of all known varieties for Scialatielli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Scialatielli (Dried) | The dried, commercial version of the pasta. |
| Scialatielli (Egg Dough) | Scialatielli made with egg-enriched dough, the traditional Neapolitan style. |
| Scialatielli (Fresh) | Scialatielli sold fresh, known for its superior, chewy texture. |
| Scialatielli (Lemon) | Thick, short Neapolitan pasta dough infused with lemon zest, providing a bright, acidic counterpoint to seafood sauces. |
| Scialatielli (Saffron Infused) | Short, thick pasta infused with saffron, common in Southern Italian seafood dishes. |
| Scialatielli (Spinach Dough) | Short, thick pasta infused with spinach puree for a green color. |
| Scialatielli (Whole Wheat) | Short, thick pasta made from whole wheat flour, ideal for coastal sauces. |