Main Dishes

Fazzoletti (Handkerchief Pasta) with Basil Pesto

16

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

4
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

Mezcal Negroni

30

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV