Mandilli de Saea

Ingredients

All-purpose flour

2 cups

Eggs

3 large

Salt

1/2 teaspoon, plus more for boiling

Fresh basil leaves

2 cups, packed

Garlic cloves

2, peeled

Pine nuts

1/3 cup, toasted

Parmesan cheese

1 cup, grated, plus extra for serving

Olive oil

1/2 cup, plus extra for drizzling

Instructions

1. In a large mixing bowl, combine the flour, eggs, and 1/2 teaspoon of salt. Knead the mixture until a smooth and elastic dough forms, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
2. After resting, divide the dough into quarters. Roll out each portion on a floured surface as thin as possible, ideally to about 1/16 inch. Cut the rolled dough into square sheets, approximately 4x4 inches.
3. For the pesto sauce, combine the basil, garlic, toasted pine nuts, and grated Parmesan cheese in a food processor. Blitz until finely chopped. With the processor running, gradually add the olive oil until the mixture becomes a smooth paste. If necessary, adjust the consistency by adding a bit more olive oil.
4. Bring a large pot of salted water to a boil. Add the mandilli pasta sheets and cook for 2-3 minutes, or until they float and are tender but still al dente.
5. Reserve 1/2 cup of the pasta water, then drain the pasta. Immediately toss the pasta with the pesto sauce, adding reserved pasta water a little at a time to achieve your desired consistency.
6. Plate the pasta and drizzle with a bit of olive oil. Serve with extra grated Parmesan cheese on top.