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
- 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.
- 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.
- 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.
- When ready to use, boil in salted water for one minute or so until al dente.
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