Mandilli al Pesto / Homemade Lasagnette with Genovese Pesto
For the egg dough to obtain 400 g of lasagnette:
- 300 g semolina flour
- 100 g all-purpose flour (type 00)
- 15 egg yolks
For 4 people:
- 400 g mandilli (homemade lasagnette)
- 300 g Zeffirino Genovese pesto (recipe not disclosed)
- Roll out the dough with a rolling pin to form very thin sheets. Cut the sheets into 5x5 cm squares.
- Cook the lasagnette in boiling water for a few minutes.
- Put the pesto in a bowl and dilute it with a bit of the pasta cooking water to keep it creamy.
- Drain the mandilli and add them to the bowl with the pesto. Toss to coat and serve on warm plates.
