Mandilli de Saea "Handkerchief" Pasta with Pesto alla Genovese

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

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Mandilli de Saea, the silky “handkerchief” pasta of Liguria, coasted in a smooth, creamy pesto alla Genovese sauce.

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup water

• 1 garlic clove finely grated

• 1/4 cup pine nuts

• 1 cup Genovese basil, packed (small, younger leaves if possible)

• 1/3 cup Pecorino Fiore Sardo, grated

• 1/3 cup Parmigiano Reggiano, grated

• 1/4 cup Taggiasca olive oil, plus more as needed

• Sea salt to taste

• Pasta water as needed

Directions:

1. Place the flour onto a wooden board or workspace and create a well. Slowly add the water. Mix until a dough is formed, then knead for about 10 minutes. Add more water if the dough is too dry, or more flour if too wet. Wrap tightly in plastic wrap and let rest for at least 30 minutes.

2. Using a mortar and pestle, crush the garlic, then add the pine nuts and crush into a paste. Add the basil leaves and continue crushing until they break down and begin to release their oils. Add a pinch of sea salt to help the leaves break apart.

3. Add both cheeses and continue to crush until the mixture emulsifies into a creamy paste. Finish with the olive oil and stir until you reach the right consistency.

4. Once the dough has rested, divide it into sections and roll out into long, thin sheets. I rolled mine to an 8 on the Marcato pasta roller. Cut the sheets into delicate squares and place them over a dish towel to rest.

5. Bring a large pot of water to a gentle boil, add plenty of salt. Cook the Mandilli de Saea for about 1 minute and remove using a spider strainer. They are very delicate so keep an eye on them so they don't break.

6. Place them directly onto a plate and spoon the pesto over top. Finish with grated Parmigiano.