As I was rolling out pasta dough for ravioli I got to thinking how easy it would be to simply cut the sheets of dough into manageable-sized pieces and leaving it at that. Of course, like most good ideas, I sure wasn’t the first to come up with it. What I imagined is called Fazzoletti, or handkerchief pasta. It can be filled and folded or left in little sheets and topped with the sauce of your choice.
I’ve made it a couple of times now. For one dish I made a simple white wine and butter sauce and for another I tossed it in with a chicken and lemon dish. Both were terrific.
- Semolina Flour, 2 cups
- All Purpose Flour, 1 cup
- Eggs, 4
- Salt, 1 teaspoon
- Olive Oil, 2 or 3 tablespoons
Combine the dry ingredients in a large bowl and make a well in the center.
Beat the eggs to blend and add them to the flour, along with the olive oil. Stir it together until the dough pulls away from the sides of the bowl. This time I used enough egg that I didn’t need to add water. Generally I prefer a less eggy version so go with fewer eggs and just enough water to hold it all together.
You can do this the traditional way by mixing it on the counter but I don’t see a lot of difference except for the mess it makes.
Flour a surface and knead the dough for a few minutes, until it’s smooth. Let it just sit and rest for at least 30 minutes before rolling.
Roll it out into sheets. Start with a thick setting and run it through a few times until it’s smooth then narrow it down to a medium thickness.
Cut the sheets into 2 inch squares. A mezzaluna made this a lot easier.
Lay the squares out in a single layer on a cookie sheet or counter as you continue rolling and cutting dough.
Bring a big pot of water to boil. When your sauce is ready gently cook the pasta just until it begins to float then toss it in with the sauce. This was a quick chicken, lemon and white wine dish.
This time it was tossed with a butter, white wine and rosemary sauce.
Serve it up immediately and top it with lots of freshly-grated cheese. Enjoy!