Homemade Mandilli de Sea with Classic Pesto Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the pesto sauce: For the pesto sauce:
• 2 cups (80g) fresh basil leaves 2 cups (80g) fresh basil leaves
• 1/4 cup (30g) pine nuts 1/4 cup (30g) pine nuts
• 2 cloves garlic 2 cloves garlic
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Total), 6g (Saturated)
• Carbohydrates: 32g (Total), 2g (Sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Beat the eggs with a fork, gradually incorporating the flour until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the pesto sauce. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped.
4. 4.
   With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. Season with salt to taste.
5. 5.
   Divide the rested dough into 4 equal portions. Take one portion and flatten it with your hands. Dust it with flour and pass it through a pasta machine, starting at the widest setting and gradually decreasing the thickness until you reach the desired thinness.
6. 6.
   Lay the rolled-out pasta sheet on a lightly floured surface and repeat the process with the remaining portions of dough.
7. 7.
   Cut the pasta sheets into large squares or rectangles, resembling handkerchiefs. Cook the pasta in a large pot of salted boiling water for about 2-3 minutes until al dente.
8. 8.
   Drain the pasta and transfer it to a serving dish. Toss the pasta with the prepared pesto sauce until evenly coated.
9. 9.
   Serve the Mandilli de Sea with an extra sprinkle of Parmesan cheese and a few basil leaves for garnish.

Treat your ingredients with care...

• Basil — Use fresh basil leaves for the best flavor. Avoid using wilted or discolored leaves.
• Pine nuts — Toast the pine nuts lightly in a dry pan for a few minutes to enhance their nutty flavor.
• Parmesan cheese — Grate the Parmesan cheese just before using to ensure maximum freshness and flavor.
• Extra virgin olive oil — Choose a high-quality extra virgin olive oil for the best taste.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough with a rolling pin until thin.
• For a creamier pesto sauce, add a splash of pasta cooking water to the sauce before tossing it with the cooked pasta.
• Feel free to add some cherry tomatoes or sautéed vegetables to the dish for extra flavor and color.
• If you prefer a stronger garlic flavor, add an extra clove to the pesto sauce.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Mandilli de Sea immediately after tossing it with the pesto sauce to enjoy the pasta at its best. Garnish with extra Parmesan cheese and fresh basil leaves for an added touch of elegance.

Presentation advice

Arrange the pasta sheets on a large serving platter, slightly overlapping each other to create a beautiful display. Drizzle some extra pesto sauce on top and sprinkle with pine nuts for an eye-catching presentation.