Fazzoletti With Chunky Pesto Recipes

FAZZOLETTI WITH PESTO

Steps:

• Combine the 00 and durum semolina flours, and form into a well. Add the egg yolks, water, and oil into the centre, and stir with a fork to combine.
• Form into a ball using your hands, and knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.
• Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.
• Once your dough has rested, divide it into 4 portions, storing those that you're not working on back in the airtight container. Pass through a pasta machine on the thickest setting a few times, folding the dough over itself in between passes, before incrementally stepping it through to a thickness of 6.
• Lay out half of the pasta sheets, and scatter the edible flowers on top. Lay the other half of the sheets on top, and smooth down gently using your hands.
• Open the pasta machine back up to 4, or a similarly thick setting, and then carefully pass the paired sheets back through to laminate. Step up to a 5 and pass through again.
• Cut the laminated pasta into squares, and transfer to a lightly floured baking paper lined tray, before refrigerating uncovered. This pasta is best eaten within one day.
• To make the pesto, simply add all pesto ingredients into a mortar and pestle and work into a paste. Alternatively, blitz into a paste with a food processor or stick blender.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente. The pasta should be firm but with no white showing when cut or bitten into.
• Drain and serve with a splash of olive oil, and the pesto either spread across the sheets or served on the side (we served it on the side so that you could still see the flowers!).

FAZZOLETTI WITH CHUNKY PESTO

Steps:

• Pulse flour and salt in a food processor once or twice. Add the eggs and yolks, and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of flour if the dough sticks to the side of the bowl. Turn the dough out of the food processor, sprinkle it with a little flour, cover it with plastic or a cloth, and let it rest for about 30 minutes. (At this point, you may refrigerate the dough, wrapped in plastic, until you're ready to roll it out, for up to 24 hours.)
• Meanwhile, in a food processor or blender, combine the basil with a pinch of salt, the garlic and about half the oil. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the nuts and cheese, and pulse a few times. The pesto should be well combined but still chunky.
• Bring a large pot of water to a boil and salt it. Divide the dough in half. Turn one half of the dough onto a lightly floured surface and roll it into a large rectangle no thicker than 1/4 inch and ideally closer to 1/8 inch, adding additional flour sparingly as necessary. Repeat with the rest of the dough.
• Cut into squares no larger than 4 inches across. Drop the squares into the water and cook until tender, 2 to 3 minutes. Drain, reserving a little of the cooking water. Toss the handkerchiefs with the pesto, some salt and pepper, and a spoonful of cooking water, if necessary, to thin the pesto. Serve immediately, garnished with Parmesan.