Manilli de Sea

Before I knew of this recipe, I made stracci, which is pasta torn from a big sheet of dough, to go with pesto. Here the pieces are larger, quite like a handkerchief, and very thin and silky. The pasta must be made at home and rolled with a pasta machine to make the thinnest sheets possible, to be cut into 15–20 cm lengths. The sauce is the classic Genovese pesto.