Fazzoletti (Handkerchief Pasta) with Basil Pesto

August 16, 2017

131

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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 10g 53%

Polysaturated Fat 6g 38%

Monosaturated Fat 23g 147%

Cholesterol 703mg 236%

Sodium 2523mg 105%

Potassium 392mg 11%

Protein 21g 42%

% DAILY VALUE^*

Total Carbohydrate

Fiber 5g 20%

Sugar 1g 3%

Vitamin A 2765IU 55%

Vitamin B6 0.5mg 25%

Vitamin C 10mg 18%

Calcium 290mg 29%

Iron 5mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.