Fazzoletti - Little Handkerchiefs

Make a or purchase a pound of egg pasta, and roll it out dime thin. Cut into 3 " squares.

In this version we are going to wind up with a triangle by folding the pasta across itself. They can be made larger or smaller, or even square, if you so desire.

Liberally sprinkle FRESH chopped basil and FRESH grated Parmigiano over one part of the triangle. Close triangle with fork along edges. Important to get edges thin. Cook until al dente in salted water.

Serve with melted unsalted butter and a little grated Parmigiano, or fresh tomato sauce.

This recipe is kindly provided by, and © Leonard Bibbo.

A printer-friendly version.

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