Thin. Delicate. Almost like a pasta handkerchief. That’s mandilli. This ultra-silky, wide-sheet pasta isn’t just pretty, it’s a flavor sponge. It soaks up rich sauces, clings to every bite, and melts in your mouth. The secret? Fresh dough, rolled paper-thin.
Pair it with pesto, butter, or cream sauces. Want homemade mandilli? Roll it right. Cut it wide. Handle with care. Let’s dive in.
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What is Mandilli Pasta?
Mandilli di seta. The name literally means “silk handkerchiefs” in Italian. And it makes sense. These delicate, almost translucent pasta sheets drape over the plate like fine fabric. Think of it as the luxurious cousin of lasagna sheets—only softer, thinner, and built for indulgence.
Mandilli is all about texture. No thick chew, no rough edges. Just smooth, silky pasta that glides on your tongue. And the sauce? It’s absorbed, not just coated. That’s what makes it special.
How to Make Mandilli Pasta
Want homemade mandilli? You need patience, a rolling pin (or pasta machine), and a light touch.
Ingredients
- 2 cups 00 flour (or all-purpose)
- 2 large eggs
- 1 tablespoon olive oil
- 1 pinch salt
- Water (if needed)
Step-by-Step
- Make the dough – Mix flour, eggs, oil, and salt. Knead until smooth.
- Rest it – Wrap and let it sit for 30 minutes.
- Roll it thin – Paper-thin. As thin as you can without tearing.
- Cut into large squares – Think 6×6 inches. No tiny pieces here.
- Boil briefly – Just 20-30 seconds in salted water. It’s fragile!
- Toss in sauce – Let it soak up flavor. No need to drown it.
The Best Sauces for Mandilli
This pasta loves creamy, rich, or simple sauces. Think delicate, not heavy. Here’s what works best:
The Classic: Pesto Genovese
Mandilli’s soulmate. Fresh basil, pine nuts, Parmigiano, and olive oil. Smooth, nutty, and bright green. Toss the pasta gently—don’t break it.
Butter & Sage
Melted butter, crisped sage leaves, a little salt. Simple. Elegant. Perfect.
Light Cream Sauce
A touch of heavy cream, Parmesan, and garlic. Velvety but not overwhelming.
Lemon & Olive Oil
Zesty, fresh, and a little peppery. Perfect for summer.
Mushroom Truffle Sauce
Earthy. Luxurious. Great for a fancy dinner.
Cooking Tips for Perfect Mandilli
- Roll it thin – The thinner, the silkier.
- Don’t overcook – 30 seconds is all you need.
- Use fresh pasta dough – No dried versions here.
- Handle with care – It’s delicate. No rough stirring.
- Let the sauce do the work – Mandilli soaks it up beautifully.
FAQs
Can I buy mandilli pasta?
Rarely. It’s mostly homemade or found in select Italian restaurants. But fresh pasta sheets can work as a shortcut.
Can I make it without eggs?
Yes! Use semolina flour + water for a vegan version. The texture will be slightly firmer.
Is it the same as lasagna sheets?
Not quite. Lasagna sheets are thicker. Mandilli is ultra-thin and soft.
What’s the best way to store it?
Fresh mandilli dries out fast. Store in an airtight container in the fridge for up to 2 days. Or freeze for longer.
Mandilli pasta is delicate, silky, and full of Italian charm. Whether drenched in pesto or kissed with butter, it’s a pasta lover’s dream. Try making it from scratch—you won’t regret it.
