Fazzoletto

Preparation info

  • Difficulty

    Medium

  • Makes

    24

    pasta crepes

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Fazzoletto means “handkerchief” in Italian, and these little pasta crepes are folded into triangles in a way that always reminds me of the way my grandmother neatly folded her little handkerchief. Fazzoletto is the word she always said while I watched her iron those lovely little flowered handkerchiefs that she always had in her purse.

I was making crepes for manicotti one day when my sister-in-law Kathy came by. To let her taste one crepe right away, I just folded it into a triangle and dipped it into my marinara sauce. I told her about my grandmother’s fazzoletti, and these little pasta triangles became a favorite. Now we serve them as a pasta dish, topped with a good San Marzano marinara sauce, a sprinkle of Pecorino Romano cheese, and just a drizzle of white truffle oil. It’s so delicious, and both the shape of the pasta crepe and the truffle oil elevate this humble dish to rather elegant standards, making it perfect for company. But it’s easy enough to make for a weeknight supper, too.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 4 eggs
  • 1 cup whole milk
  • 1 cup water
  • Sea salt and freshly cracked black pepper
  • Olive oil spray
  • 1 quart marinara sauce, warmed
  • 2 teaspoons white truffle oil
  • ¼ cup freshly grated Pecorino Romano cheese

Method

  1. Measure the flour into a bowl. In a separate bowl, whisk the eggs, milk, water, and a little salt and pepper. Pour the mixture all at once over the flour. Mix well with a whisk until the mixture is smooth.
  2. Line a cookie sheet with parchment paper or waxed paper and set it by the stove. Heat an 8-inch heavy skillet or crepe pan over medium heat. Spray it with olive oil spray. Stir the pasta crepe batter. Spoon about 3 tablespoons of the batter into the center of the heated skillet, tilting the pan to coat the bottom but being careful to avoid the sides to facilitate turning. Cook for about 25 seconds, or until the crepe is set. Carefully turn the crepe using a long spatula, and cook the other side for about 10 seconds or until the crepe no longer looks wet when you lift it to check. Transfer the cooked crepe to the lined cookie sheet. Repeat the process with the remaining batter, heating and spraying the pan in between batches. Transfer the cooked crepes, overlapping slightly on the cookie sheet as you cook them.
  3. To serve, spoon about a cup of the warmed marinara sauce onto a platter to create a pool. Fold each crepe in half, then in half again, creating a triangle. Arrange the triangles on the platter, overlapping slightly. Spoon additional sauce evenly over the fazzoletti. Sprinkle with grated pecorino and drizzle with the truffle oil. Sprinkle with a little black pepper. Serve with additional marinara sauce.