Mandilli di Seta with Pesto
Fresh sheets of freeform pasta lightly dressed with perfect pesto.
- 1 1⁄2 cups plus 1 Tbsp. 00 flour (250 g.), plus more as needed
- 1⁄4 tsp. kosher salt
- 2 large eggs
- 1 tbsp. white wine
- 2 tbsp. olive oil, divided
- Pesto Genovese
- In a large bowl or on a clean work surface, sift the 00 flour and salt. Make a well in the center of the flour and add the eggs, wine, and 1 tablespoon of the oil. Using a fork, stir to combine, starting in the center and working your way outward. Use your hands to form a rough ball of dough.
- On a lightly floured work surface, knead the dough until smooth and elastic, 10–15 minutes. Cover with plastic wrap and let rest about 30 minutes.
- Generously flour a baking sheet and set it next to a work surface. Cut the dough into quarters. Lightly flour one of the dough pieces (cover the others with the plastic wrap and set aside). Using a pasta machine or rolling pin, roll out dough into very thin sheets (use either the second finest or finest setting on a pasta machine, or roll until the dough is almost translucent). Trim into 5-inch squares and set on the baking sheet.
- In a large, heatproof bowl, add the pesto. Set it near the stove.
- Bring a large pot of salted water to a boil and add the remaining tablespoon of olive oil. Working in a few batches as needed to avoid crowding, add the pasta sheets and cook until tender, about 2 minutes. As the pieces finish cooking, carefully remove them with a spider or large slotted spoon and place in the bowl with the pesto.
- Once all the pasta is done cooking, transfer ¼ cup of the pasta cooking water to the bowl of pesto and gently toss the sheets in the pesto until evenly coated. Transfer to a serving platter and serve immediately.