Main Dishes

Fazzoletti (Handkerchief Pasta) with Basil Pesto

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

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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

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I absolutely love this Instant Pot Chicken Alfredo Penne Pasta because of how flavorful it is! The seasoning and chicken broth add such a wonderful flavor to this meal. Plus it’s so easy to throw together. I can’t lie, it doesn’t hurt that I can also make the whole meal in the Instant Pot. My ...

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