This is a marbled pasta dough recipe I did for qb Cucina which I cut into handkerchief pasta sheets and put in a lemon butter sauce......because it's me. The combination of the butter with capers, dill and extra lemon zest is perfection and then the toasty panko crumbs on top, c'mon! Handkerchief pasta is one of my favourite ways to serve pasta for two reasons. Reason one, it's so easy - no shaping or fiddling around just cut the sheets into squares and you are good to go. Reason two, it's SO much pasta on one plate and that can never be a bad thing?! Check out the recipe for Handkerchief pasta in a lemon butter sauce, it is such an easy one to make. If you would prefer a different shape the sauce will work perfectly with my hand rolled gnocchi sardi or homemade orecchiette.
Tips for handkerchief pasta
- The texture of the pasta is going to be really evident here so you want to make sure you work it enough. To get the silkiest sheets make sure you read how I roll my doughs in my easy handmade pasta dough recipe.
- I roll to the thinnest setting for handkerchief pasta
- I generally cut the sheets into 15 x 15cm squares and feel free to use a fluted wheel for the edges, but straight is fine.
- As you roll and cut the sheets you can stack them up between baking paper on a tray.
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Cooking handkerchief pasta
You might feel a bit stressed dropping the lovely flat sheets into the boiling water as they will instantly start folding. This is fine! I actually love letting them do their own thing in the water and also when you transfer to the sauce. Just let them fold naturally the way they want to, that is one of the things I love about it, it looks like fabric.
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