Lasagna Fazzoletti al Pesto

This is a reprise of sorts.  In my earlier post I made a Chicken Fazzoletti Lasagna.  This dish is vegetarian, with Pesto sauce and cheese.

 Fazzoletti, or face towels, are my pasta of choice if making from scratch.  Quick, easy and just yummy. The bomb in fact.  They make you look really competent.  And after all, what working woman has time to make innumerable fussy little pasta shapes.

As I advised myself in that earlier post, this time I first cut the dough in half before cutting again into four.  I am cooking for two people here, so ignore if you need more pasta.  Also as noted earlier, I rolled the dough much thinner this time around, the secret to a successful result.  And, doing it in a more relaxed way, by starting early.  If you want to watch Chef Laboa making the pesto and pasta, it will be more involved, but a fun watch.  He uses a mortar and pestle for the pesto, I go for the food processor.

I actually made my pesto in the morning, refrigerated, then brought to room temperature later, for topping the lasagna.  For the filling I used ricotta with some Parmesan, grated on top, before slathering with pesto, after all the layers were together.

Pasta dough

9 oz. flour (about 1 1/2 cups)
2 large eggs
2 (approx.) tablespoons white wine, as needed

I know that most recipes tell you to dump the flour onto the board or countertop and make a well to put the eggs in.  I find it easier to do that in a bowl, and also (against the rules) use a spoon until it begins to hold together.  Then knead on my floured countertop for 5 to 10 minutes. 

Next wrap in plastic and let rest for at least 10 minutes.  Or, and this is my method now, refrigerate until you are ready to do the rolling out, which should be timed to just before boiling up.  Now you can make your pesto or other sauce, and have it ready for later as well.  Non stressful cooking here.

Cut the dough in half and set one aside.  Roll out the other half into as thin a rectangle as possible.  Then cut into four, four inch squares.  Approximately. Mine are never too exact.   Now repeat with the other half of dough.

Place your squares on floured cookie sheets and cover with clean towels until ready to cook.  You should have a large pot of water coming to boil about this time.  Add 2 tablespoons salt.  Then, add the squares, about 2 at a time and cook until tender, but al dente, 1 1/2 to 2 minutes. 

Lift out with a slotted spoon, one by one as they "have a tendency to stick together in a ball when drained en masse in a colander." As per Mario.   Set onto your serving dish (which should have a little of the pesto and pasta cooking water smeared around first) and add two more to the boiling water.  Top the cooked pasta with soft cheese and Parmesan.  Continue in layers until all the pasta is used, reserving a little of the cooking water to use if needed.  Pour your Pesto Sauce or other on top, and finis! 

Cut and serve up with a bit of salad and a fresh baguette.  An awesome dish, just delicious, and not at all fussy.