The flour is sifted with a pinch of salt and kneaded long and vigorously with eggs and with a little lukewarm water, to increase the yield. When the dough is firm and smooth, it is left to rest, then rolled out with a rolling pin into a very thin sheet. The sheet is cut into 6 inch (15 cm) squares, which are boiled briefly in salted water. Often a favourite of contemporary chefs who enjoy the free-form way these fine, almost transparent squares fall on a plate, fazzoletti derive their name from handkerchiefs. Meaning silk handkerchiefs. The thickness so fine, the texture so smooth. These sheets take just a minute to cook and cannot trap much sauce.

Fazzoletti

cooking time: 4 min.

THE SQUARE

The most objective form of the typical basic-plane is the square-both pairs of boundary lines possess an equally strong sound. Coldness and warmth are relatively balanced.

FAZZOLETTI, WALNUT BUTTER
AND CONFIT EGG YOLK

servings: 2

12 seets fazzoletti
½ cup vegetable oil
2 eggs
2 oz walnuts, shelled,
toasted and finely chopped
1 tbs grated parmesan
3 tbs unsalted butter
white wine vinegar

In a large pot of well salted water to a rolling boil, drop in the pasta and cook for two to three minutes, until al dente.

Drizzle the emulsion evenly on top of the pasta in the bowl, then place a confit egg yolk on top of each bowl of pasta. Sprinkle with more parmesan and serve immediately.

In a frying pan, create an emulsion by mixing a few tablespoons of the pasta cooking water and the sweet white vinegar. Add to the pan along with the chopped walnuts. Reserve a few walnuts for garnish. Toss all these ingredients together until the pasta is generously coated in the emulsion.

Sprinkle a little grated cheese into the bottom of bowls. Then, gently fold six sheets of the cooked pasta into bowl.

Drizzle the emulsion evenly on top of the pasta in the bowl, then place a confit egg yolk on top of each bowl of pasta. Sprinkle with more parmesan and serve immediately.