Fazzoletti (Handkerchief Pasta) with Basil Pesto

August 16, 2017

Fazzoletti with Basil Pesto. Homemade “handkerchief” pasta with basil pesto. A simple classic from northern Italy with bright flavors and luxurious noodles.

for the Fazzoletti:

325 grams AP or "00" Flour or about 2.5 cups
175 grams egg yolks they are typically around 20-25 grams each
100 grams eggs 2 eggs (typically 50 grams each)
6 grams extra virgin olive oil 1.5 tablespoons
semolina for dusting

for the Basil Pesto:

3 oz basil, picked about 2.5 cups
1/2 cup pine nuts
1 clove garlic, chopped
3/4 cup Parmigiano Reggiano cheese, grated
1/3 cup extra virgin olive oil
salt

for the Fazzoletti: Mound the flour on a cutting board and make a well. Add the eggs, yolks, and evoo to the well. Begin to mix the eggs with a fork and little by little start incorporating the flour with...
See the full directions on my site

Nutritions

Calories
547

Sodium
2523mg
105% DV

Fat
40g
62% DV

Protein
21g
42% DV

Carbs
12g
4% DV

Fiber
5g
20% DV