Silk handkerchiefs

Silk handkerchiefs

The name for this pasta recipe from Bancone comes from the Italian word for this pasta shape – fazzoletti, or handkerchiefs. The sauce is certainly silky, a decadent mixture of Parmesan, beurre blanc and confit egg yolk.
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  1. Step 1

    To make the pasta dough, put all the ingredients in a stand mixer with the dough hook attachment. Knead the dough for 10 minutes, then remove from the bowl and knead on the workbench into a bowl
  2. Step 2

    Wrap the dough in cling film and put it in the fridge for 2 hours to rest
  3. Step 3

    Warm the oil to 63°C. Add the egg yolks to a small metal container, and pour the oil over them. Keep the eggs in the warm oil for 1 hour
  4. Step 4

    To make the shallot reduction, add all the ingredients to a pan and bring to the boil. Turn the heat down to a simmer and cook for 30 minutes. Remove from the heat and allow to cool slightly
  5. Step 5

    To make the beurre blanc, add the double cream and 50g shallot reduction to a pan. Bring up to the boil, and then gradually incorporate the diced butter, 20–30g at a time, stirring continuously. Once all the butter is incorporated, and the sauce is creamy, take it off the heat and add the white balsamic and salt. Pass through a fine sieve, and keep warm until ready to serve
  6. Step 6

    Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness
  7. Step 7

    Cut the rolled out pasta with a fluted, square 10cm ravioli cutter
  8. Step 8

    Bring a large pan of salted water to the boil. Add the fazzoletti (handkerchiefs) and cook for 1 minute 30 seconds, then remove with a slotted spoon
  9. Step 9

    Sprinkle 20g of walnuts and 10g of Parmesan on the bottom of each plate. Fold each square of pasta into 4, and arrange 5 pieces of pasta (in the shape of a pentagon) on the plate
  10. Step 10

    Finish each plate with 90g beurre blanc and a light dusting of walnuts. Remove a confit egg yolk from the oil with a slitted spoon, and allow any excess oil to drain. Place the confit egg yolk in the middle of each plate, and garnish with a pinch of flaky salt