Mandilli de Saea, which translates to “silk handkerchiefs” in Genoese, are delicately thin, square-shaped pasta sheets typically tossed in fresh pesto.
The regional Italian dish, also known as Mandilli al Pesto, is most commonly found in the province of Liguria, specifically in the port city of Genoa.
This mouth-watering pasta dish is quick and easy to make at home. Our step-by-step recipe features store bought lasagna sheets boiled until al dente then tossed in a homemade basil and pine nut pesto.
Serve Mandilli pasta sprinkled with a parmesan alongside your favourite bottle of chilled white wine.
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What Is Mandilli de Saea?
The Italian dish Mandilli de Saea means “silk handkerchiefs,” a playful name that pays homage to the thin and square shaped pasta sheets used in the recipes preparation. The unique pasta is also known as fazzoletti throughout Italy.
Local cooks prepare the dish by making pasta dough from scratch and rolling the sheets out so they are paper thin.
The dish is made by combining Mandilli de Sea pasta sheets with classic Genoese pesto sauce. After the mandilli are coated in the pesto sauce, they’re folded over onto themselves on the plate so that they look like a pile of bright green handkerchiefs when served.
You can save time by simply purchasing fresh lasagna sheets at your grocery sore and cutting them in half, which produces two squares per sheet. The Mandilli will be slightly thicker than what you’d enjoy eating at a nona’s kitchen in Genoa but it’s a great cooking hack to save time.
Mandilli al Pesto Ingredients
Before cooking this Mandilli recipe at home open your fridge and cupboards to gather your ingredients and add any items you need to your grocery list.
Italian cuisine is famous for being simple and delicious, relying on quality ingredients that shine on the plate. This recipe features just a handful of affordable ingredients, which are suitable for vegetarians.
- Fresh Basil
- Pine Nuts
- Extra Virgin Olive Oil
- Garlic Clove
- Kosher Salt
- Parmigiano Reggiano
- Pecorino Romano
- Fresh Lasagna Sheets
Mandilli Pasta Directions
- Bring a large pot of salted water to a boil.
- Combine pine nuts, olive oil, garlic and salt in food processor and process until mixture is very smooth and creamy.
- Tear and place basil in food processor and process until just evenly combined and mixture is light green, about 5 pulses. Add cheese and pulse until just combined, about 5 pulses more.
- One by one, add the pasta squares to the boiling water and cook until just al dente, about 3 minutes.
- Meanwhile reserve about 1 cup of the pasta cooking water.
- Place 1 cup of the pesto in a large nonstick skillet. When the pasta squares are cooked remove them from the water using a slotted spoon then gently add them to the sauce.
- Stir gently to coat. Each sheet should be coated in the pesto and there should be enough sauce in the pan to just coat the bottom. If the mixture is dry, add a few spoonfuls of the reserved pasta cooking water.
- Top with additional cheese and serve immediately.
Mandilli Recipe Tips
This mouth-watering Mandilli Pasta recipe is quick & easy to make at home. Here are some tips and tricks to get you started.
- Use a large pot or Dutch Oven to cook the square pasta sheets so they are fully submerged in the boiling salt water. This will ensure they cook evenly and don’t stick together.
- We like to purchase fresh lasagna sheets at the grocery store and simply slice them in half before boiling. While this is a great time saving trick, if you have a pasta maker and like to make homemade pasta dough feel free to make your own pasta sheets at home. We suggest rolling the dough slightly thinner than traditional lasagna sheets for the most authentic Ligurian dining experience.
- Instead of using a food processor, you can use a mortar and pestle to crush garlic with pine nuts. When smooth, add basil a bit at a time. Grind into a coarse paste, add a little salt, and stir in cheese. Drizzle in oil and continue to grind until smooth and luscious in texture.
- Pine nuts can be hard to find and are rather expensive so if you’re looking to make a more affordable pesto consider substituting with pecans, hazelnuts or almonds.
- If you want to make a heartier dish, another authentic recipe from Genoa adds chopped green beans and boiled potatoes to the pesto tossed pasta.
- You can serve the pesto tossed Mandilli all on their own or dress up the dish when company is coming with roasted pine nuts, grated parmesan cheese and a sprig of fresh basil.
What To Serve With Mandilli de Saea
There’s nothing more comforting than cozying up to a bowl of freshly tossed Mandilli al Pesto!
This mouth-watering Italian recipe is typically served as a main course, best served at the table with fresh salads like Burrata Caprese Salad, Garlic Lemon Chickpea Avocado Salad and Fennel, Apple, Celery and Roasted Hazelnut Salad.
If you’re hosting an Italian-themed dinner party we suggest serving Mandilli with other Ligurian dishes like Corzetti or:
- Creamy Italian Risotto al Limone
- Meat Lovers Italian Stromboli Pizza
- Roasted Tomato and Mozzarella Caprese Risotto
- Grilled Peach and Burrata Salad
- Veal Piccatina al Limone
- Fagioli all’Uccelletto Tuscan Beans in Tomato Sauce
- Spicy Italian Pork Sausage Burgers
Sauce Alternatives
While Mandilli are most commonly served with pesto you can get creative in the kitchen and toss “silken handkerchief” pasta with:
- Ragu: Mandilli pasta can hold a heavy sauce, everything from classic red sauce to bolognese.
- Mushroom Cream: toss the delicate noodles in a decadent cream sauce prepared with mushrooms like porcini, chanterelles or truffle.
- Fregnacce Abruzzesi: is a Southern Italian dish, which is essentially stuffed, baked Mandilli. It’s a cousin to the more well known lasagna.
- Bianco: for a very simple dish simply simmer the pasta sheets in butter with a splash of pasta water, lemon zest, cracked pepper, and grated cheese like pecorino.
- Seafood: prepare a light sauce of chopped clams or scallops, white wine, butter and fresh herbs.
How To Store And Reheat Pasta
Store leftover pasta in an airtight container in the refrigerator for 4-5 days.
When ready to eat leftovers, reheat in the microwave or in a skillet over medium heat with a splash of water, lemon juice or white wine to help hydrate the noodles.
How To Make Mandilli de Saea Pesto Pasta
Mandilli de Saea Pesto Pasta
Equipment
- measuring cups
- measuring spoons
- Large pot
- Slotted spoon
- Colander
- Food processor
Ingredients
- 4 cups Fresh Basil (4 oz)
- 3/4 cup Pine Nuts
- 3/4 cup Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 pinch Kosher Salt
- 1 cup Parmigiano Reggiano grated
- 1/2 cup Pecorino Romano grated
- 1 lb Fresh Lasagna Sheets cut int 5 inch squares
Instructions
- Bring a large pot of salted water to a boil.
- Combine pine nuts, olive oil, garlic and salt in food processor and process until mixture is very smooth and creamy.
- Tear and place basil in food processor and process until just evenly combined and mixture is light green, about 5 pulses. Add cheese and pulse until just combined, about 5 pulses more.
- One by one, add the pasta squares to the boiling water and cook until just al dente, about 3 minutes.
- Meanwhile reserve about 1 cup of the pasta cooking water.
- Place 1 cup of the pesto in a large nonstick skillet. When the pasta squares are cooked remove them from the water using a slotted spoon then gently add them to the sauce.
- Stir gently to coat. Each sheet should be coated in the pesto and there should be enough sauce in the pan to just coat the bottom. If the mixture is dry, add a few spoonfuls of the reserved pasta cooking water.
- Top with additional cheese and serve immediately.
- NOTE: Makes 2 cups pesto enough for 2 to 3 pounds of pasta.
Nutrition
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Love fresh pasta!