Pesto Fazzoletti Pasta Recipe
Fazzoletti, 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.
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
*For the fresh pasta dough recipe, click here.
**The pesto recipe makes about one cup, which is enough to coat roughly 10 oz of fresh pasta and serves about two-three people. Feel free to double the recipe as needed.