Pesto Fazzoletti Pasta, also known as “silk handkerchief” pasta, is simple and delicious. This delicate pasta, resembling a handkerchief, boasts a thin, tender texture perfect for showcasing vibrant sauces like pesto alla Genovese. Originating from the coastal region of Liguria, this dish embodies the essence of Italian cuisine—simple, yet sophisticated. Come spring, I always find myself craving a big bowl of pesto pasta and this dish is the perfect way to satisfy those craving.
Vibrant basil pesto is a beautiful pairing with the delicate fazzoletti pasta. Making the basil pesto in a mortar and pestle is a traditional method, which can result in a beautifully vibrant green pesto with a fresh and intense flavor, but you can also use a food processor for a quick and easy pesto. Making pesto is not an exact science, there’s many different ways to make delicious pesto. You may use most ingredients interchangeably, substituting pine nuts for pistachios, or taking the nuts out all together. You can use parmesan or pecorino or a combination of both. Instead of basil, you can try using spinach, spring peas, arugula, etc. The possibilities are endless.
Special Ingredients and Equipment
Fresh Pasta Dough: For my fresh homemade pasta dough, click here. You will only need about 10 oz of pasta, unless you double the pesto recipe. If you are serving more than 3 people, I suggest doubling the recipe.
Pasta Machine: If you don’t plan to hand roll the pasta, you will need a pasta machine. I use the Marcato 150 Pasta Machine. It’s easy to use and achieves a thin, delicate pasta. For this recipe, I go to number 7 on the pasta machine, but if you’re feeling brave feel free to go up to 8 or 9 for a super thin, ultra silky pasta.
Pestle and Mortar:
- Using a mortar and pestle is the traditional way of making pesto. It involves grinding and crushing the ingredients by hand in a bowl-shaped mortar using a pestle.
- With a mortar and pestle, you have more control over the texture and consistency of the pesto. You can adjust the pressure and grinding time to achieve the desired result.
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The pesto is likely to have a more vibrant green color compared to using a food processor. The mortar and pestle allow for a slower and more gentle crushing of the basil leaves, which helps to preserve their bright green color. Additionally, minimal oxidation occurs during the process, which can sometimes cause basil to turn brownish when processed too quickly or with heat, as can happen in a food processor.
Food Processor:
- A food processor is a quick and efficient method of making pesto. It can produce a more smooth and uniform texture, but make sure you are using a small or medium sized food processor and scraping the sides down continually. If you plan to make a large batch and double or triple the recipe, then you may use a large food processor.
- The high-speed blending action of a food processor can introduce more air into the mixture, potentially leading to oxidation and a slightly duller color.
Coarse Salt: Coarse salt helps break down the fibrous components of the ingredients, such as garlic and herbs more effectively when grinding them in the mortar. I use Coarse Sea Salt for a slightly briny flavor, but Kosher Coarse Salt will also work.
Pistachios and Pine Nuts: I love using bright green “Antep” pistachios for a pop of added color and flavor. These pistachios are named after the southeastern Turkish city of Gaziantep, historically known as Antep. They are prized for their vibrant green hue, rich flavor, and distinctive aroma. They can be hard find and I order mine from Etsy, linked here. You can use regular pistachios or substitute them altogether for pine nuts. Any nuts used should be fresh. When nuts sit out for too long, they become stale and bitter, have a taste before you using them in your pesto.
Basil: Genovese basil is a classic variety of sweet basil known for its intense aroma and flavor, making it ideal for use in Italian dishes, including pesto. You can find this basil at Trader Joes for a great price. I use two pots worth for this recipe.
Lemon: Many recipes do not call for lemon, but I love using a splash of Meyer lemon for a sweet/acidic touch. I also like to use the zest for a bright pop of flavor.
Parmesan and Pecorino Romano: Any freshly grated parmesan variety can be used whether Parmesan or Parmigiano Reggiano. Pecorino Romano has a much stronger flavor, and therefore we use less of it in the pesto. Feel free to use just parmesan, or experiment with different ratios based on your own personal preferences.
Extra Virgin Olive Oil: Always use a high quality, light flavored extra virgin olive oil, such as, Iliada Extra Virgin Olive Oil, which is my favorite brand. Too strong of an Extra Virgin Olive Oil will overpower all the other flavors of the pesto.
Pesto Fazzoletti Pasta Recipe
Step 1: Make the Basil Pesto
If using a pestle and mortar, add the garlic and a pinch of salt into the mortar and break down the garlic until pasty. Then add the pistachios and pines nut, break them up and muddle until fine (or your desire texture). Muddle in the lemon juice to help a paste form.
Now add the basil a handful at a time, using a circular motion to help break down the leafs. Muddle against the walls of the mortar until vibrant and fine flecks of basil remain, this will take some patience. Sprinkle a pinch of salt to aid in the breakdown process. It should look like this:
Now muddle in the freshly grated cheeses. Stir in the lemon zest. Lastly, slowly drizzle in the olive oil in, stirring constantly, until emulsified. Use right away or store in an airtight container with a thin layer of olive oil over the surface, to preserve the color.
If using a Food Processor: In a small/medium food processor, pulse the garlic, nuts, lemon juice, and a pinch of salt until combined and pasty. Scrape down the sides of the bowl and add the basil and cheese. Pulse in brief 10 second bursts, scraping down the sides as needed until the basil is fine. Transfer the mixture to a small bowl, add the lemon zest and slowly drizzle in the olive oil whisking continuously. Serve immediately or store in the fridge for up to three days.
Step 2: Make the Fazzoletti Pasta
Once your dough has rested for an hour, cut off a small piece at a time (cover the remaining dough to prevent drying out), flatten the piece out to a rectangular shape and place it into the pasta machine. Roll out the sheets to number 7 on the pasta machine. Once you have your sheets, cut them up with a Double Wheel Pasta Cutter or sharp knife into rectangular shapes. Dust the pasta with semolina to prevent sticking and store on a dusted sheet tray.
When ready to serve your pesto Fazzoletti pasta, bring 4-6 quarts of water to a boil. Add a tablespoon of salt in a large pot (the more room the pasta has to move around, the less it will stick together). Then add the pasta and boil for two minutes. Transfer the pasta directly to a mixing bowl (preferably metal) with the pesto and stir until the pasta is evenly coated and the pesto is luscious and creamy. Alternatively, drain the pasta and reserve one cup of pasta water, add the pesto and pasta to a serving bowl or platter and splash some of the water. Mix until well combined. Top with fresh grated parmesan and optionally a sprinkle of vibrant pistachios and edible flowers. Serve the pesto Fazzoletti pasta immediately.
Storing Extra Pasta
Pop the Fazzoletti into the freezer for 30 min in a single layer on a dusted sheet pan. Take the pasta out and place in a ziplock bag in the freezer until ready to use. Conversely, air dry the pasta on a sheet pan or drying rack until completely dry and store away in an airtight container in a cool, dry place. Any moisture at all will make the pasta go bad and moldy.
Pesto Fazzoletti Pasta Recipe
Equipment
- Pasta Machine For rolling the pasta dough
- Pestle and Mortar OR Food Processor For the Pesto
Ingredients
For the Basil Pesto
- 2 Medium garlic cloves, peeled
- 3 Tbsp Pistachios
- 1 Tbsp Pine nuts
- Coarse sea salt or kosher salt
- 2½ Cups Packed cups of fresh Genovese basil (60 grams)
- 1 Oz Finely grated Parmesan (30 grams)
- 2 Tbsp Finely grated Pecorino Romano
- ⅓ Scant cup Mild-flavored extra virgin-olive oil
- 1 Tbs Fresh squeezed lemon juice
- Zest of one lemon - Preferably Meyer lemon
For the Fazzoletti
- 10 Oz Fresh pasta dough* - See my fresh pasta dough recipe
- Water and salt for boiling the pasta
Instructions
For the Basil Pesto, if using a Pestle and Mortar
- Add the garlic and a pinch of salt into the mortar and break down the garlic until it turns pasty.
- Add the pistachios and pines nut, break them up and muddle until fine. Muddle in the lemon juice to help a paste form.
- Add the basil a handful at a time, using a circular motion to help break down the leaves. Muddle against the walls of the mortar until vibrant and fine flecks of basil remain, this will take some patience. Sprinkle a pinch of salt to aid in the breakdown process.
- Muddle in the freshly grated cheeses.
- Stir in the lemon zest.
- Slowly drizzle in the olive oil in, stirring constantly, until emulsified. Use right away or store in an airtight container with a thin layer of olive oil over the surface, to preserve the color.
For the Basil Pesto, if using a Food Processor
- In a small/medium sized food processor, pulse the garlic, nuts, lemon juice, and a pinch of salt until combined and pasty.
- Scrape down the sides of the bowl and add the basil and cheese. Pulse in brief 10 second bursts, scraping down the sides as needed until the basil is fine.
- Transfer the mixture to a small bowl and add the lemon zest. Slowly drizzle in the olive oil while continuously whisking until emulsified. Serve immediately or store in the fridge for up to three days.
For the Fazzoletti
- After the dough rests for an hour, cut a small a piece off at a time, while covering what's leftover so it doesn't dry out. Flatten out the piece into a rectangular shape and place it into the pasta machine. Roll the dough out into sheets to number 7 on your pasta machine.
- Using a sharp knife or pasta cutter, cut the sheets into roughly 3.5 in x 2 in rectangles or to the size of your preference (you could also do squares). Dust lightly in semolina flour and store on a dusted sheet try.
- When ready to serve, boil a large pot of water with a tablespoon of salt.
- Add the Fazzoletti and cook for 2 minutes.
- Transfer the pasta directly to a mixing bowl and immediately mix with the pesto until creamy and evenly distributed throughout the pasta. Alternatively, drain the pasta and reserve one cup of water; mix the pasta, pesto and as much pasta water as needed in a serving bowl or platter. Top with freshly grated parmesan, and optionally, sprinkle with pistachio crumbs and edible flowers. Serve right away.
Notes
@thecottagefawn Fazzoletti, also known as, Silk Handkerchief pasta is one of the simplest pasta shapes to make. I pair it with a vibrant basil pesto, which I make with a mortar and pestle to preserve the color and texture, but you can also easily use a food processor. Find the full recipe at thecottagefawn.com 🌿 • • • • #pesto #pasta #handmadepasta #fazzoletti #basil #basilpesto #pestopasta #italianfood #spring #springfood #oldways #slowliving #slowlife #oldfashioned #cozyhome #cozycottage #cozy #cottagecore #recipes #recipeideas
