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.
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