Nadia shares her recipe for ‘mandilli di saea’ or silk handkerchiefs with pesto – a dish typical of the Genova area in Liguria. She not only makes her own pasta, she also makes her own flour – and the result is delicious! Nadia uses the 1 egg for every 100g of flour rule, but relies more on the feel of her dough rather than the actual measurements because hand-milled flour behaves differently to shop bought flour. If some of you want to follow Nadia down this road, Fidibus is a good make which you can find online.
