If you’re a fan of Italian cuisine, you might be familiar with the incredible diversity of pasta dishes that vary across Italy’s regions. Mandilli de Sea is a unique variety of Liguria.
What is Mandilli de Sea?
Mandilli de Sea, which translates to “silk handkerchiefs” in Ligurian dialect, is a delicate, paper-thin pasta traditionally served with vibrant pesto sauces. Unlike other pasta shapes, which can be twisted, rolled, or extruded, Mandilli consists of large, soft, and silky sheets of pasta that melt in your mouth. They are a true testament to the simplicity and elegance of Ligurian cuisine, which often focuses on fresh, high-quality ingredients.
Different Variations of Mandilli de Sea
Like many Italian recipes, there is no single way to make Mandilli de Sea. While some versions use eggs to enrich the dough, others rely on just flour and water. The type of flour also varies—some recipes use all-purpose flour, while others incorporate durum wheat semolina for a firmer texture.
For this version, I wanted to create a recipe that is as simple and accessible as possible, using just three ingredients: plain flour, water, and salt. This egg-free version is light, soft, and perfect for pairing with your favorite sauces.
How To Make Mandilli de Sea With Pictures
In a medium bowl, mix flour and salt, then slowly add water while mixing with your hands, until you have a rough dough. It might feel like it needs more water but make sure to knead it well before you add any more. It should not be crumbling but if its not entirely smooth that’s okay it will become smooth while resting. Knead for at least 5 minutes, then cover it with plastic wrap and let it rest for 30 minutes.
Now it’s time to roll it out. If you have a pasta machine, use the thinnest setting, otherwise roll it out with a rolling pin, as thin as you can. It should be between 0,6 a 0,9 millimetres thick. Be careful not to break it.
To shape them, you can either make them into 6×10 cm rectangles (easier to eat) or 14/15 cm bigger squares (more scenic to see).
Sprinkle some flour on a tray and carefully place the squares on it, cover it with more flour and continue adding the squares as you make them. In this way they will not stick to each other.
Bring water to a boil in a pot, add rock salt and lower the sheets into it. They need very little time to cook, so as soon as they rise taste one, and if they are ready take them out. To avoid them sticking to each other before adding a sauce, lower them in a bowl with some olive oil.
If you’re having them with pesto, mix the pesto with some pasta water in a bowl to thin it out then add the past and mix.
How to Serve Mandilli de Sea
Traditionally, Mandilli de Sea is served with pesto alla Genovese, a bright and flavorful basil pesto made with pine nuts, garlic, olive oil, Parmesan (or a vegan alternative), and a touch of salt. The thin pasta sheets absorb the sauce beautifully, making each bite a perfect balance of silky texture and fresh flavor.
However, you can also get creative with other sauces! Here are a few ideas:
- Walnut Sauce (Salsa di Noci) – A creamy Ligurian classic made with walnuts, garlic, and olive oil.
- Tomato and Basil Sauce – A light, summery option.
- Pesto alla trapanese – Almond and tomato pesto from Sicily
Tips for Making Perfect Mandilli de Sea
- Roll the dough as thin as possible – The delicate texture is what makes Mandilli so special, so take your time to get the sheets ultra-thin.
- Use a pasta machine if you have one – While you can totally roll the dough by hand, a pasta machine makes it easier to achieve the desired thinness.
- Don’t overcook – Since the pasta is so delicate, it only needs about 30–60 seconds in boiling water. Watch closely as soon as they rise to avoid overcooking.
- Toss gently in sauce – Because the sheets are soft, be careful when mixing them with sauce to prevent tearing.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
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Mandilli De Sea – Italian Silk Handkerchiefs Pasta
Ingredients
- 125 g plain flour
- 60 g water
- A pinch of salt
- 4 tbsp basil pesto or other sauce
Instructions
- In a medium bowl, mix flour and salt, then slowly add water while mixing with your hands, until you have a rough dough. It might feel like it needs more water but make sure to knead it well before you add any more. It should not be crumbling but if its not entirely smooth that’s okay it will become smooth while resting. Knead for at least 5 minutes, then cover it with plastic wrap and let it rest for 30 minutes.
- Now it’s time to roll it out. If you have a pasta machine, use the thinnest setting, otherwise roll it out with a rolling pin, as thin as you can. It should be between 0,6 a 0,9 millimetres thick. Be careful not to break it. To shape them, you can either make them into 6×10 cm rectangles (easier to eat) or 14/15 cm bigger squares (more scenic to see).
- Sprinkle some flour on a tray and carefully place the squares on it, cover it with more flour and continue adding the squares as you make them. In this way they will not stick to each other.
- Bring water to a boil in a pot, add rock salt and lower the sheets into it. They need very little time to cook, so as soon as they rise taste one, and if they are ready take them out. To avoid them sticking to each other before adding a sauce, lower them in a bowl with some olive oil
- If you’re having them with pesto, mix the pesto with some pasta water in a bowl to thin it out then add the past and mix.
