Mandilli de Saea

By John, 15 June, 2020
Region
Italy
Description

Mandilli de SaeaThis traditional Genoese recipe is fun and very easy.

Mandilli de Saea means "silk handkerchiefs", and the name comes from the very simple nature of the pasta: squares of very thinly rolled fresh pasta. Being so thin and fresh, they cook up in no time! These are best with a fresh-made Genoese basil pesto made with the best ingredients that you can get.

Yield
4 Servings
Preparation time
30 minutes
Ingredients
1 Fresh Pasta
2 T Extra Virgin Olive Oil
1 Basil Pesto
Instructions
  1. Put on a large pot of salted water to boil.
  2. Roll out the Fresh Pasta as thin as you can. Cut it into squares about as big as your hand, and hang to dry for a little while (just 10-15 minutes on a dry day).
  3. Cook the pasta for 3-4 minutes, and gently lift out each piece when it's done and drain briefly in a colander, then move it to a shallow bowl with the oil.
  4. Continue until all the pasta is cooked and in the bowl, lightly coated with oil.
  5. Thin out the Basil Pesto, if necessary, with some of the pasta water, then gently toss the pasta with half of the pesto.
  6. Put the rest of the pesto on a nice serving platter and set the pasta on top, each piece gently folded into quarters however you like.
  7. Serve immediately.