Handkerchief pasta (Fazzoletti)

August 11, 2011  •  Category:


I was having a discussion with Chef Luca Paris during his radio show and the topic of pasta came up; I told him that there has been some evidence pointing to pasta having first been made by the Arabs; his quip was “Maybe, but the Italians perfected it!”.

No argument there. This pasta, called fazzoletti, is one that elevates pasta-making into an art.

This pasta is light (I stretched it to be paper-thin). It has a delicate taste, with herbal accents.

I served it with a sauce of caramelized red onion rings, butternut squash, feta and some cream.

Followed Chef Alan Tardi’s directions.


  • 3 Large eggs
  • 10 ounces of flour (mix of all-purpose and cake flour)
  • 1/2 teaspoon of salt
  • 1 teaspoon of olive oil
  • 2 cups of herbs


  1. Combine the flours with the salt; place a mound of flour on a counter and dig a hole in the middle; place the 3 eggs and the olive oil in the hole. Using a fork, mix the flour and eggs and knead for 10 minutes until the dough is smooth. Try not to add too much flour. Wrap the dough in plastic and place in the fridge for a couple of hours.
  2. Cut a section of the dough and roll out (flour the rolling pin if you have to), until thin; place the herbs on that sheet of dough (cover generously with herbs but not too much) and roll out another piece of dough until it has the same thickness as the first one; lay the second one on top of the first one and roll out the two until they fuse; roll the dough until it is paper-thin and translucent.
  3. Continue with the rest of the dough. If not using right away, store in a plastic box, and place each piece on wax paper or paper towels. Store in the fridge.
  4. When ready to use, boil in salted water for one minute or so until al dente.


28 Comments  •  Comments Feed

  1. Deb says:

    This is the most stunning pasta I have ever seen! The herbs are beautiful in the translucent dough. Most lovely post!

  2. Nuts about food says:

    That is pretty amazing, never seen anything like it. Not even here in Italy. I can just imagine the flavor of the fresh herbs coming through. I love tha first picture, it seriously looks like a printed piece of fabric.

  3. PJ says:

    Wow!I was wondering how the the herbs can be ‘printed’ on pasta. Your procedure explained it all. I have never seen such a gorgeous pasta!! Awesome post…

  4. Rosa says:

    I love that type of pasta! So pretty.



  5. sare says:

    You’re a kitchen wizard. It’s like a joke.

  6. valérie France says:

    Olala, excellent très beau, belle et judicieuse idée, BRAVO
    Je te souhaite une excellente fin de semaine


  7. Chiara says:

    That is one of the prettiest things I’ve seen in a while!

  8. Sissi says:

    If i hadn’t seen the title I would think the first photo featured an original silk scarf. So beautiful, but I am sure also very difficult to prepare…

  9. Oui, Chef says:

    WOW…you made this with just a rolling pin? Amazing, Joumana! – S

  10. Diane says:

    Love the idea of this, out with the pasta machine right now. Thanks Diane

  11. lisaiscooking says:

    It’s so pretty! I want to try this right away. The butternut squash topping with it looks great too.

  12. Kathleen says:

    I tire of seeing the same recipes adapted over and over. But this is completely new and intriguing to me. Thank you for a wonderful post.

  13. deana says:

    Ooh, beautiful with the herbs in the dough… what a lovely dish. It’s like art on a plate.

  14. Steve @ HPD says:

    i feel as though i’ve been living under a rock. why is it i’ve never seen pasta like this before? amazing!

  15. Murasaki Shikibu says:

    It looks beautiful. Must try making this next week.

  16. Rachana says:

    This pasta looks so pretty. The Onion ring, squash and feta topping with it looks delicious 🙂

  17. tandteacake says:

    Wow, to be honest, at first glimpse I thought it was a giveaway! Looks more like something I’d hang on my wall than put on my plate – so decorative and pretty!

    In fact, the theme of my bedroom is just these colours with leafy ‘props’ and everything. 🙂
    Gorgeous, I have to try this! Simple yet dressed to impress, just how I like it and the basil and lovage that’s growing in me garden right now would just be the perfect match!

    XOXO, Tobias

  18. Rajani says:

    That’s one really pretty pasta :). It looks so beautiful.

  19. Velva says:

    Wow. The pasta is stunning. I have never had the courage to prepare my own pasta but I would gladly bring a good bottle of wine and share yours. 🙂


  20. TheKitchenWitch says:

    I’m afraid to make pasta, but I was absolutely blown away at how beautiful this is. Wow!

  21. Jamie says:

    I think that I’m saying what others have said but boy is that pasta stunning! Wow!!! You inspire me to try pasta again! And the sauce/topping is fabulous!

  22. Krista says:

    Oh, that is stunning pasta, Joumana! Love how delicate and pretty it is. 🙂

  23. Susan says:

    I can’t wait to try this with my pasta roller and fresh herbs from the garden. What a beautiful pasta and it must taste wonderful!

  24. Gula welat says:

    vraiment étonnant, merci pour cette découverte!

  25. Vickie H. says:

    Absolutely stunning – I am adding this to my short list of recipes to try. Thanks as always for your inspiration.

  26. Sonia Rumzi says:

    I am following up on this recipe Joumana. I tried it and it was amazing. I made a cheese and crab filling and cut the dough in squares and filled it. then I boiled it and made an Alfredo sauce for it. So good. Everyone loved it. Thank you. It is beautiful!

  27. Eve@CheapEthnicEatz says:

    I love very thin pasta like this and I just adore the fresh herbs right in there. So cool. Og god you are going to make me want to do pasta…again lol.

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