Pasta Sqaures with Potatoes and Green Beans (Mandilli al Pesto)
A traditional recipe from Liguria where fazzoletti are known as mandilli de sea. Fazzoletti al pesto is pasta sheets tossed with a sauce of pesto, potatoes and green beans. It makes a great, light dinner or pasta course.
½lb00 flour *see noteor all purpose flour *see note
5large egg yolks
3Tablespoonswater
1Pinchkosher salt
Pesto Sauce and Vegetables
2tablespoonsolive oil
½cupheavy cream
¾cuphomemade pestoof your choice
½cuppasta waterplus more as needed
8ozYukon gold potatoes peeled and cut into small cubes
12ozGreen Beans cut into rounds the same size as the potatoes
4TablespoonsGrated Parmigiano Reggiano (Grana Padano) plus more for serving
Serving
Fresh basil leavesto garnish
Fresh lemon zest Grated on a microplane, to taste
Instructions
Pasta Dough
Add the egg yolks, salt and water to a stand mixer or a food processor. Add the flour and mix with the paddle until the dough just starts to come together, adding a little extra water if needed.
Switch to the dough hook and knead for a minute until the dough is smooth and elastic. Remove the dough, wrap in plastic wrap and allow to rest for 30 minutes.
Cut the dough into quarters. Working on a floured surface, flatten a quarter of dough with a rolling pin and put through the pasta roller, folding it over on itself once or twice to make sure the sides of the dough are flush with the roller to ensure an even sheet of dough.
Roll the dough sheets out to the second to last setting on the pasta machine.
Cut the dough into 4 x 4 inch squares and lightly flour them. Keep finished fazzoletti under a towel while you work. I like to flour some of the squares and freeze them in a quart bag for quick meals.
Pesto Sauce and Vegetables
In a pot of salted boiling water you will cook the pasta in, blanch the potatoes until they're tender and taste good to you. Repeat with the green beans, mix the vegetables together and reserve.
Heat the oil a large frying pan until hot. Add the potatoes and beans and cook for a minute, then add the cream and half of the pesto and stir. Reduce the sauce for a moment while you cook the pasta.
Meanwhile, cook the pasta until al dente (a minute or two) then carefully remove them to the pan with the vegetables. Add aood splash of pasta water, along with the rest of the pesto.
Inspect the noodles to make sure they’re not sticking together, spooning the sauce into any undressed parts you find. If the pan threatens to get dry, add another splash of pasta water.
Taste the seasoning and adjust for salt and pepper. Add a few scrapes of lemon zest and a dash of lemon juice, toss in a little parmesan, and serve garnished with leaves of fresh basil.
Add tomatoes. Preferably sun dried tomatoes, cut into pieces the same size as the potatoes and beans.
Add mushrooms, like fresh porcini or whatever you have available. brown them before adding the potatoes and beans.
The Flour
OO flour is the best here but you can use all purpose flour too. If you want to be extra traditional use a combination of 25% durum wheat flour (semolina) and OO.