Silk Handkerchiefs with Pesto

Name: Silk Handkerchiefs with Pesto
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 1 ⁄ 2 cups flour; 1 ⁄ 2 tsp. salt; 5 eggs; 2 tbsp. extra-virgin olive oil; 1 clove garlic, peeled and chopped; 3 tbsp. pine nuts; Salt; 2 cups packed fresh basil leaves, preferably small and young; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup freshly grated pecorino sardo; 1 ⁄ 4 cup freshly grated parmigiano-reggiano

Serves
serves 6-8

CHRISTOPHER HIRSHEIMER

Mandilli de saea - the name is Genoese for silk handkerchiefs - are delicate, handkerchief-size sheets of pasta, typically tossed with pesto.

Featured In: Italian Food You've Never Dreamed Of »

Ingredients

For the Pasta

3 ¹⁄₂ cups flour
¹⁄₂ tsp. salt
5 eggs
2 tbsp. extra-virgin olive oil

For the Pesto

1 clove garlic, peeled and chopped
3 tbsp. pine nuts
Salt
2 cups packed fresh basil leaves, preferably small and young
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup freshly grated pecorino sardo
¹⁄₄ cup freshly grated parmigiano-reggiano

ADVERTISEMENTAD

Instructions

Step 1

For the pasta, sift flour and salt together onto a large work surface. Make a well in the center of the flour, add eggs, one at a time, working into flour with your hands. Continue kneading until dough is smooth and elastic, about 10 minutes.

Step 2

Divide dough into 4 balls. Roll each out as thinly as possible—either on a lightly floured work surface using a rolling pin or with a pasta machine. Cut each sheet into 12 to 14 4'' squares. Set squares aside, layered between clean dish towels.

Step 3

Bring a large pot of salted water to a boil over high heat. Meanwhile, pulse garlic and pine nuts with salt in a food processor until finely ground. Add basil and pulse while slowly drizzling in oil. Add pecorino sardo and parmigiano-reggiano and purée, frequently scraping sides with a spatula, until pesto is smooth and creamy. Set aside.

Step 4

To the boiling water, add 1 tbsp. oil and half the pasta, and cook until pasta is tender, 3–4 minutes. Remove carefully with a slotted spoon, drain in a colander, and toss with half the remaining oil. Repeat with remaining pasta. Dilute pesto with ½ cup of pasta cooking water and purée until creamy, about 1 minute. Gently toss hot pasta with pesto and serve immediately.

For the pasta, sift flour and salt together onto a large work surface. Make a well in the center of the flour, add eggs, one at a time, working into flour with your hands. Continue kneading until dough is smooth and elastic, about 10 minutes.
Divide dough into 4 balls. Roll each out as thinly as possible—either on a lightly floured work surface using a rolling pin or with a pasta machine. Cut each sheet into 12 to 14 4'' squares. Set squares aside, layered between clean dish towels.
Bring a large pot of salted water to a boil over high heat. Meanwhile, pulse garlic and pine nuts with salt in a food processor until finely ground. Add basil and pulse while slowly drizzling in oil. Add pecorino sardo and parmigiano-reggiano and purée, frequently scraping sides with a spatula, until pesto is smooth and creamy. Set aside.
To the boiling water, add 1 tbsp. oil and half the pasta, and cook until pasta is tender, 3–4 minutes. Remove carefully with a slotted spoon, drain in a colander, and toss with half the remaining oil. Repeat with remaining pasta. Dilute pesto with ½ cup of pasta cooking water and purée until creamy, about 1 minute. Gently toss hot pasta with pesto and serve immediately.