Mandilli al Pesto
Some dishes aren’t just recipes they feel like family secrets. Mandilli al pesto is one of them.
The name means “silk handkerchiefs,” because the pasta looks like soft, folded fabric. Thin, delicate sheets paired with bright green pesto made from basil, garlic, pine nuts, cheese, and olive oil.
It’s not ordinary pasta. It’s a dish that stays with you once you taste it. But making it takes care too thick and you lose the magic, too thin and it breaks. That’s the beauty of it.
If you want to taste true Ligurian tradition, try mandilli al pesto. It’s not just food it’s an experience worth having.
Details
4
35min
5min
40min
Boiling
Italian
TOOLS For The Pasta Dough
- Large mixing bowl
- Clean countertop or board
- Rolling Pin
- Sharp knife or pasta cutter
- Plastic wrap
- Clean cloth
TOOLS For The Cooking Pasta
- Large pot
- Wooden spoon
- Sotted spoon or pasta tong
- Tray or large plate
TOOLS For The Pesto Sauce
- Mortar
- Pestle
- Grater
- Small bowl
TOOLS For Serving
- Wide Plates
- Spoon
Print
Ingredients
2 cups (250 g) all-purpose flour
2 large eggs
½ tsp salt
2–3 tbsp water (as needed)
2 cups fresh basil leaves (washed and dried)
2 cloves garlic
2 tbsp pine nuts
½ cup Parmigiano Reggiano (grated)
2 tbsp Pecorino (grated)
½ cup extra virgin olive oil
Pinch of salt
Step-by-Step Preparations:
Step 1: Make the Pasta Dough
- Put the flour on a clean surface or in a large bowl.
- Make a small hole in the center, crack in the eggs, and add salt.
- Mix slowly with a fork, then knead with your hands until smooth.
- If the dough feels dry, add a little water.
- Wrap the dough and let it rest for 20–30 minutes.
Step 2: Prepare the Pesto Sauce
- In a mortar (traditional way) or blender, add basil leaves, garlic, and pine nuts.
- Crush or blend gently until you get a paste.
- Add both cheeses and mix.
- Slowly pour in olive oil while mixing, until creamy but not too liquid.
- Taste and add a pinch of salt if needed.
Step 3: Roll the Pasta
- After resting, cut the dough into small parts.
- Roll each part very thin, almost see-through (like silk).
- Cut into large squares, about 10×10 cm (like handkerchiefs).
Step 4: Cook the Pasta
- Bring a large pot of salted water to boil.
- Drop in the pasta sheets one by one, so they don’t stick.
- Cook for 2–3 minutes only (they cook very fast).
- Carefully lift them out and place on a tray with a little olive oil.
Step 5: Assemble the Dish
- Place one sheet of pasta on a plate.
- Add a spoonful of pesto on top.
- Layer with another sheet, then pesto again.
- Continue until you have 2–3 layers.
- Finish with extra pesto, pine nuts, and a little cheese.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories460
- % Daily Value *
- Total Fat
25g
39%
- Saturated Fat 6g 30%
- Cholesterol 95mg 32%
- Sodium 520mg 22%
- Total Carbohydrate
44g
15%
- Dietary Fiber 3g 12%
- Protein 15g 30%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Conclusion About This Recipe:
Cooking mandilli al pesto isn’t just about eating. It’s about slowing down. Rolling dough thin until you almost see your hands through it. Crushing basil and garlic until the kitchen smells alive.
The pasta feels like silk, the pesto shines green and fresh, and together they taste like something made with care. It’s simple food, but it carries a story one you’ll remember more than just another quick meal.
In the end, this dish is about more than eating. It’s about slowing down, sharing, and enjoying the process. And honestly? That’s what makes it special.
