• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Pasta Project logo

  • Recipe Index
  • Italy’s Regions
    • Abruzzo
    • Aosta Valley (Valle d’Aosta or Val d’Aosta)
    • Basilicata
    • Campania
    • Calabria
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche Region; the next Tuscany
    • Molise, Italy’s second smallest region.
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily, the food and the pasta!
    • Trentino-Alto Adige (South Tyrol)
    • Tuscany (Toscana) the Food and Pasta.
    • Umbria, the green heart of Italy
    • Veneto
  • Pasta and recipes by region
    • Abruzzo
    • Aosta Valley (Valle d’Aosta)
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli Venezia Giulia
    • Lazio (Latium)
    • Liguria
    • Lombardy
    • Le Marche (Marche region)
    • Molise
    • Piedmont-Piemonte
    • Puglia
    • Sardinia
    • Sicily
    • Trentino-Alto Adige/South Tyrol
    • Tuscany-Toscana
    • Umbria
    • Veneto
  • Pasta Types
    • Anelli or Anelletti pasta rings.
    • Bigoli Pasta from Veneto
    • Biricci pasta
    • Bucatini; the spaghetti with a hole!
    • Busiate
    • Caccavelle Giant Pasta Shells from Gragnano, Naples.
    • Calamarata pasta from Southern Italy.
    • Candele: Pasta candles
    • Cannelloni or Manicotti
    • Casarecce pasta from Sicily.
    • Cavatelli Pasta from Southern Italy
    • Conchiglie, Conchigliette, Conchiglioni.
    • Corzetti or Croxetti Pasta from Liguria.
    • Dischi Volanti Pasta (Messicani)
    • Ditaloni, Ditali, Ditalini
    • Elicoidali
    • Farfalle pasta: Butterflies and Bow Ties
    • Fettuccine pasta (lisce e rigati)
    • Fileja pasta from Calabria
    • Fresine pasta from Gragnano
    • Fusilli Pasta; long, short, homemade and hollow.
      • Fusilli Bucati Corti (short hollow fusilli)
    • Garganelli pasta from Romagna (Emilia-Romagna)
    • Gargati Pasta from Veneto.
    • Gigli or Campanelle pasta
    • Gomiti Elbow Pasta, a pasta with many names
    • Italian Gnocchi; Potato gnocchi and family
      • Canederli: Italian Bread Dumplings from South Tirol
    • Gramigna: Pasta from Emilia-Romagna.
    • Grattoni-grattini (pasta for soup)
    • Intrecci pasta.
    • Lagane pasta from Southern Italy
    • Lasagne or lasagna.
    • Linguine pasta from Liguria
    • Lombrichelli, hand rolled pasta from Lazio
    • Lorighittas Pasta from Sardinia
    • Lumaconi (snail shell pasta)
    • Maccheroncini di Campofilone from Le Marche
    • Mafaldine (mafalda or reginette)
    • Malloreddus (Sardinian Gnocchi)
    • Maltagliati Pasta
    • Mezze Maniche Pasta (half-sleeves)
    • Occhi di Lupo (wolf’s eyes) Pasta
    • Orecchiette pasta
    • Paccheri
    • Pappardelle pasta from Tuscany
    • Passatelli Pasta from Emilia-Romagna
    • Penne
    • Pici pasta from Tuscany
    • Pizzoccheri (buckwheat pasta)
    • Radiatori (radiator shaped pasta)
    • Rigatoni, pasta with ridges.
    • Sagne Pasta from Abruzzo, Molise and Lazio.
    • Sardinian Fregola (fregula sarda)
    • Scialatielli pasta from Amalfi
    • Sedani rigati
    • Spaccatelle pasta from Sicily
    • Spaghetti
    • Spaghetti/Maccheroni alla Chitarra from Abruzzo
    • Strozzapreti
    • Tagliatelle
    • Tagliolini
    • Torchio Pasta (Maccheroni al Torchio)
    • Tortelli and Ravioli
      • Cjarsons ravioli from Friuli Venezia Giulia.
    • Trescatori Pasta from Abruzzo
    • Trofie pasta from Liguria
    • Tuscan Gnudi (ricotta and spinach gnocchi)
    • Vermicelli
    • Vesuvio pasta from Campania; shaped like a volcano!
    • Ziti and Zitoni Pasta
  • Pasta Recipes
    • Baked Pasta Recipes
    • Pasta with Poultry and Game
    • Pasta Salads and in Soups
    • Vegetarian Pasta dishes
    • Seafood & Lake Fish Pasta
    • Meat Pasta Dishes
    • Pesto and other pasta sauces
      • Alla Mediterranea (Mediterranean sauce and celebrations!)
      • Beetroot and Radicchio Pesto
      • Busiate with radicchio pesto
      • Busiate pasta with Trapanese pesto from Trapani
      • Casarecce with pumpkin and orange pesto
      • Roasted Red Pepper Pesto with Casarecce Pasta
      • Fusilli pasta with black olive pesto and tuna.
      • Long Fusilli Pasta with Pesto Calabrese
      • Matcha Pesto for Pasta
      • Pappardelle pasta with walnut sauce and black truffle shavings
      • Pesto Pasta Liguria with Potatoes and Green Beans
      • Pasta with pistachio pesto
      • Trofie Pasta with Rocket Pesto Recipe
      • Tuscan pici pasta all’etrusca with asparagus
    • Special & Favourite Pasta Recipes
      • Baked Pasta Roses
      • Cinnamon Butter Gnocchi: Recipe from Veneto
      • Gnocchi alla Romana
      • Lasagna bianca with mushrooms and burrata
      • Spaghetti al limone with ricotta, basil and lemon
      • Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese
      • Stuffed Lumaconi (Lumache) snail shell pasta
      • Pasta with Nduja
      • Pasta al forno (pasta bake the Italian way)
      • Ricotta Gnudi with Black Truffle.
      • Tagliolini with Taleggio and Black Truffle
  • Restaurants and Pasta Companies
    • Agriturismo Il Romitorio, Tuscania, Lazio
    • Restaurant Dei Cantoni, Longiano, Emilia-Romagna
    • Pasta Mancini: Pasta From Field to Fork.
    • The Best Italian Pasta Ever: Pastificio dei Campi
    • Organic Pasta Makers Girolomoni.
  • SHOP OUR ARTICLES
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Italy’s Regions
  • Pasta and recipes by region
  • Pasta Types
  • Pasta Recipes
  • Restaurants and Pasta Companies
×

Home » Italy's Regions » Abruzzo » Baked Fazzoletti Pasta from Abruzzo (Fregnacce Abruzzesi).

March 28, 2020

Baked Fazzoletti Pasta from Abruzzo (Fregnacce Abruzzesi).

Jump to Recipe Print Recipe

Baked Fazzoletti Pasta from Abruzzo (fregnacce Abruzzesi).

Known as fregnacce Abruzzesi, this yummy baked fazzoletti pasta recipe from the Teramo province in Abruzzo is made with handkerchief pasta squares filled with a meat and sausage ragu. This is a delicious alternative to classic lasagna and a great way to use homemade lasagne sheets.

Baked fazzoletti pasta from Abruzzo (fregnacce Abruzzesi)

What does fregnacce mean?

The word ‘fregnaccia’, in the Abruzzo dialect, means more or less a ‘nonsense’, something simple and undemanding.  Today, in the world of fast and convenience food that we live in, this baked fazzoletti may not seem simple. But, to the farming families of the past, this was a recipe they made with every day ingredients.

Baked fazzoletti pasta from Abruzzo (fregnacce Abruzzesi)

Their pasta was always homemade. Many had their own chickens or got eggs from a neighbour who did. Or they made their pasta with durum wheat flour and water.  Most farming families produced their own sausages and slaughtered their own livestock for meat. Nowadays, of course, this isn’t really the case even though Abruzzo remains a region with a lot of farmers and shepherds.

ingredients for beef and sausage ragu on white plate.

However, fregnacce Abruzzesi is still a very popular dish, especially for Sunday lunch and family get-togethers. And, although Italians now buy most their ground meat and sausages from the local butcher or supermarket, fregnacce still need to be homemade. 

cut tomatoes, chopped onions, chopped sausage meat and ground beef in separate white bowls.

What is fregnacce pasta?

There are two types of pasta called fregnacce in Italy. One is a kind of rumboid strip or maltagliati from Marche and parts of Lazio made with durum wheat flour and water. 

sausage meat, ground beef and onion cooking in skillet

The other is the pasta used in this recipe. This kind of fregnacce is actually a type of fazzoletti or handkerchief pasta. In other words, square sheets of egg pasta made in the same way as lasagna noodles.

small tomatoes and red chili flakes added to meat and onions in skillet

The only other traditional recipe I know for handkerchief pasta is fazzoletti with pesto (mandilli de sea) from Liguria. In that recipe, fresh pasta squares are served with basil pesto and often potatoes and green beans, like in this recipe for corzetti! Although I have made the version with corzetti pasta, I want to make it with fazzoletti too!

ragu for fregnacce Abruzzesi cooking in skillet

How to make fregnacce.

Fregnacce from Abruzzo are simple to make. Just follow my recipe for homemade lasagne sheets. But, cut the pasta into squares instead of rectangular.

some of the ragu in a white bowl with grated pecorino and beaten egg in another white bowl

For this baked fazzoletti recipe I used 400g (14oz) of Italian ‘00’ soft wheat flour and 4 eggs. So that’s 100g of flour per egg. Each pasta square is about 16-18cm square (6 to 7 ins). I passed the dough through my pasta machine. However, I had to roll it out thinner to get the right size and thickness.

rolled out pasta sheet on pastry board with rolling pin, pasta cutter and measuring tape

When cooking the handkerchief pasta, you have two possible methods. If your pasta isn’t super thin, blanch it first in boiling salted water. If you can get it thin enough that you can see your fingers through it, then you can let it cook in the sauce! 

homemade handkerchief pasta squares (fazzoletti) on green tea towel

I have made this baked fazzoletti pasta two ways, with ready-made fresh lasagne sheets, which I blanched before, and homemade handkerchief pasta squares which I didn’t parboil.

homemade pasta squares with spoonfuls of ragu filling in the middle

The ragu.

Fregnacce Abruzzesi calls for a ragu made with ground beef and sausage meat.  I used a mix of ground pork and beef. But you can use just beef or veal. The sausages were just plain Italian pork sausages without added herbs.

8 stuffed and folded fregnacce Abruzzesi in white oven dish.

The ragu serves for the fazzoletti filling and to cover the pasta, like in lasagna.  After making the ragu, you need to separate it into two portions. The half that is used for the filling has eggs and cheese added to it.

fregnacce abruzzesi in white oven dish ready to be baked

Other ingredients in this baked fazzoletti pasta.

Apart from the pasta, ground meat and sausage, you only need an onion, red chili pepper (peperoncino) and some grated Pecorino cheese to make this recipe. So, in reality, this is a pretty simple sauce or as the people of Abruzzo say, it is a ‘fregnaccia’!

Baked fazzoletti pasta from Abruzzo (fregnacce Abruzzesi)

If you do try this baked fazzoletti pasta recipe from Abruzzo, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Baked fazzoletti pasta from Abruzzo (fregnacce Abruzzesi)

Other Pasta Recipes from Abruzzo

  1. Fried sagne pasta with chickpeas.
  2. Spaghetti alla chitarra with 4 meat ragu.
  3. Pasta with saffron and zucchini.
  4. Chitarrini pasta with tuna carbonara.

Save this recipe for later?

If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.

Pin for later.

Baked fazzoletti pasta from Abruzzo (fregnacce Abruzzesi)

Baked Fazzoletti Pasta from Abruzzo (fregnacce Abruzzesi)

Jacqueline De Bono
This traditional baked fazzoletti pasta recipe from Abruzzo is a fabulous alternative to lasagna. It's made with homemade handkerchief pasta squares and beef and sausage ragu. An authentic Italian pasta recipe that all the family will love.
5 from 35 votes
Print Recipe Save Recipe Saved!
Prep Time 1 hr
Cook Time 45 mins
Course Homemade Pasta, Main Course
Cuisine Abruzzo, Central Italy, Italian
Servings 4

Ingredients
  

Ingredients for pasta

  • 400 g Italian '00' flour (14oz) or all purpose flour
  • 4 eggs
  • 1 pinch salt

Ingredients for ragu and filling

  • 400 g minced/ground beef (14oz) or a mix of pork and beef
  • 2-3 Italian pork sausages depending on the size
  • 400 g mature small tomatoes (14oz) or peeled tomatoes
  • 1 onion peeled and finely chopped
  • 1-2 eggs depending on size
  • 150 g Pecorino Romano (5oz) grated
  • 200 g tomato passata (7oz)
  • 1/2 fresh peperoncino (red chili pepper) or 1 tsp red chili flakes
  • 3-4 tbsp extra virgin olive oil.
  • salt to taste
  • freshly ground black pepper. to taste

Instructions
 

Start making the pasta.

  • Sift the flour onto a pastry board, make a well in the middle, add a pinch of salt and break the eggs into it. Beat the eggs with a fork and slowly bring the flour into the centre and then knead the dough for about 10 minutes until it is smooth and compact. Roll the dough into a ball and cover it with a tea towel or in plastic wrap and let it rest for 30 minutes. You can also start mixing the dough in a bowl or stand mixer. However, when I do this, I usually turn it out onto a wooden board and finish kneading there anyway.

Start making the ragu.

  • Peel and thinly chop the onion. Remove the sausage meat from its casing and chop into small pieces. If using fresh small tomatoes, cut them into halves or quarters. If using a fresh chili, remove the seeds and chop into small pieces.
  • In a heavy frying pan or skillet, cook the onion in the olive oil until it starts to get translucent. Add the sausage meat and ground beef. Mix well and leave to brown for 10 minutes. Add the tomatoes and the red chili pepper and simmer for 40 minutes on a low heat. Add salt and black pepper to taste.

Continue with the pasta.

  • In the meantime, divide the dough into quarters and roll each quarter out into a thin sheet of pasta. You can do this by hand or using a pasta machine. If using a pasta machine, your sheets may not be wide enough. You will need to roll them out more on a floured pastry board. Cut the dough sheets into squares of about 16-18 cm square. If you think your pasta squares are a bit thick then parboil them as described below. If they are very thin you can skip precooking them.
  • Put a pot of salted water on to boil for the pasta if you want to parboil your fregnacce. Add a little olive oil to prevent the fregnacce sticking together. Blanch the pasta, 3 squares at a time. Drain the squares with a slotted spoon and arrange them on a tea towel.

Make the filling.

  • Take half the meat sauce, put it in a bowl, let it cool and then add 1-2 eggs and 100 g of the grated pecorino (2/3rds) and mix well.

Finish the ragu.

  • Add the passata to the rest of the ragu and continue cooking it for another 10 minutes while you make the fregnacce.

Finish the fregnacce abruzzesi.

  • Place a small tablespoonful of filling on each square of pasta and fold it into four. (see photos in post) First in half and then half again.
  • Grease an oven dish with a little olive oil, spread a little of the remaining ragu on the bottom of the dish then make a layer of the filled and folded fregnacce, slightly overlapping each other. Cover with the remaining ragu, sprinkle with some grated pecorino and bake in a pre-heated oven at 180 ° C for 15-20 minutes.
  • Par-boiled pasta will cook faster. Fresh pasta may need a little longer.

Notes

I have made this recipe with ready-made fresh lasagne but I blanched them in boiling salted water as they tend to break when folded. You can also use dried lasagne sheets.These will also need to be blanched and then cut to make squares. If using either ready-made fresh or dried lasagne, your ‘squares’ will be smaller.So, use less filling. 
Keyword Abruzzo, authentic Italian pasta recipe, baked pasta recipe, fazzoletti, fregnacce, ragu, sausage pasta

Want to know more about my life in Italy? Go to the homepage and subscribe to my newsletter. New subscribers get a free recipe e-book too! https://www.the-pasta-project.com

Filed Under: Abruzzo, Baked Pasta Recipes, Meat Pasta Dishes Tagged With: Abruzzo, baked pasta, homemade pasta, ragu, sausage

Reader Interactions

Comments

  1. Richard DeCosmo says

    March 25, 2021 at 4:13 pm

    I made this dish for my daughter and grand daughter and we all loved it. In fact they liked it better than lasagna. My daughter then made it for the rest of her family, and she got the same reaction. I had to alter slightly by making my own pork mix because I have to limit my salt intake and it was still great. We will make it again. Thanks.

    Reply
  2. Foodgoggle says

    April 17, 2020 at 5:09 am

    Hi there,

    We would like to invite you to join https://foodgoggle.com/. A great food bloggers community which is like Pinterest and best alternative to Foodgawker. You can share your food recipes links, YouTube links, write food articles and follow your favorite foodies.
    Why wait sign up for free and share your wonderful recipes. Happy blogging!!

    Thanks
    Foodgoggle Team

    Reply
    • The Pasta Project says

      April 27, 2020 at 4:51 am

      Thank you!

      Reply
  3. Sivaranjani says

    April 08, 2020 at 4:52 am

    i was looking for homemade version of fregnacce longtime. Yours looks easy for me to try.

    Reply
    • The Pasta Project says

      April 12, 2020 at 10:17 pm

      I hope you try it and love it!

      Reply
  4. Lathiya says

    April 07, 2020 at 11:21 pm

    I’m thoroughly learning about pasta from your blog. Never heard of Handkerchief pasta. Very informative and the dish looks fabulous.

    Reply
    • The Pasta Project says

      April 12, 2020 at 10:19 pm

      Thank you, Lathiya. It’s a delicious meal, and actually quite simple, though it looks complicated!

      Reply
  5. Jacque Hastert says

    April 06, 2020 at 9:14 pm

    I am going to make this and surprise my husband with it! He loves Italian food, but he swears it’s never authentic enough. Since we have been to Italy several times he’s spoiled.

    Reply
    • The Pasta Project says

      April 12, 2020 at 10:19 pm

      I am sure he will like any of the recipes on my blog – they are all authentic! Enjoy!

      Reply
  6. Aleta says

    April 06, 2020 at 4:39 pm

    I LOVE this! Sausage stuffing all wrapped up like little treasures in fresh pasta squares?! Cannot wait to make these – my family is going to go crazy over it! Definitely looks easier than making ravioli.

    Reply
    • The Pasta Project says

      April 12, 2020 at 10:20 pm

      ‘Wrapped up like little treasures’ – I love that, Aleta! Whether it looks perfect or not, the taste will be delicious!

      Reply
  7. Kacey Perez says

    April 06, 2020 at 1:06 pm

    Oh my gosh this recipe seriously looks amazing. Making my own lasagna sheets sounds scary! But I am willing to try anything so I may give that one a try…especially if I have all the ingredients during this lock down time.

    Reply
    • The Pasta Project says

      April 12, 2020 at 10:21 pm

      You will find it much easier than you think it will be. Enjoy the process 🙂

      Reply
  8. Charity says

    April 06, 2020 at 2:55 am

    Yes please! We love making homemade pasta and now we have so much more time to do it! Thanks for the recipe!

    Reply
    • The Pasta Project says

      April 12, 2020 at 10:22 pm

      It’s a great time for trying new things and brushing up on old skills!

      Reply
  9. Sondra Barker says

    April 05, 2020 at 8:00 am

    Wow this looks and sounds amazing! I am definitely going to try this out soon.

    Reply
    • The Pasta Project says

      April 05, 2020 at 6:58 pm

      Thank you, Sondra! Let me know how it goes when you do!

      Reply
  10. Gail Montero says

    April 05, 2020 at 1:58 am

    This is the perfect food for a special family dinner, no, any family dinner as I can eat this every day!

    Reply
    • The Pasta Project says

      April 05, 2020 at 6:59 pm

      Absolutely, Gail! It is great for special occasions or just because!

      Reply
  11. Lori | The Kitchen Whisperer says

    April 04, 2020 at 11:36 pm

    I love that you educate and share so much knowledge. This looks absolutely delicious and just comforting! It’s like a hug on a plate! Thank you so much for sharing!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:00 pm

      Thank you, Lori. It is a very satisfying meal!

      Reply
  12. Leslie says

    April 04, 2020 at 6:13 pm

    You always have some of the best pasta dishes! This looks like no exception! We love pasta in our family and it’s something we enjoy often! Love seeing how others enjoy it as well!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:04 pm

      Thank you, Leslie! I hope you continue to enjoy the recipes!

      Reply
  13. Paula Montenegro says

    April 04, 2020 at 5:23 pm

    I had never heard of this recipe, but I have all the ingredients! Even pork chorizo which we eat like crazy here. A wonderful and easy recipe. Thanks for sharing.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:05 pm

      This is a perfect recipe for you, Paula! Let me know if you try it!

      Reply
  14. Amy Liu Dong says

    April 04, 2020 at 4:50 pm

    We love pasta so much and I am so happy to learn this new recipe, will definitely make this for our dinner. Thank you!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:06 pm

      Thank you, Amy. I would love to hear how it turns out!

      Reply
  15. Hani says

    April 04, 2020 at 6:30 am

    So happy to read the history and knowledge of the food. It looks so good & surprisingly uses common ingredients.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:12 pm

      I love to share the history and the knowledge! Especially these days, it’s good to keep it simple!

      Reply
  16. Veronika says

    April 03, 2020 at 9:55 pm

    I never handkerchief pasta before but it looks so tasty and comforting! Also, I like that it’s easy to make, perfect for a weekend night!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:12 pm

      Thank you, Veronika. You should try it, if you try it, you will love it.

      Reply
  17. Beth says

    April 02, 2020 at 7:39 pm

    You’re starting to make me think I should dust off my old pasta roller, though the last time I used it was to flatten leaves for basketry. Otherwise it might be a while before I can get out to look for fresh lasagne sheets. I’ll put it on my hope-to list.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:14 pm

      Oh yes, Beth! Get your pasta roller out!

      Reply
  18. Anindya Sundar Basu says

    April 02, 2020 at 3:18 pm

    Love Pasta in any form and will try this too

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:14 pm

      Me too, Anindya!

      Reply
  19. Loreto and Nicoletta Nardelli says

    April 02, 2020 at 11:42 am

    They look fantastic! I’ve heard the name but never had them or made them. Sound pretty delicious to us!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:17 pm

      Thank you, it really is a delicious dish!

      Reply
  20. Patrice says

    April 02, 2020 at 10:02 am

    I love Abruzzo so this dish sounds wonderful. Looking forward to returning to beautiful Italy when we can all travel again.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:19 pm

      I hpe you get to try it inthe meantime, Patrice. It will bring a little bit of Italy to your table!

      Reply
  21. Stine Mari says

    April 02, 2020 at 8:17 am

    I’ve never heard of handkerchief pasta before, but it sounds fairly easy to make! And the sauce looks spectacular, as always.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:20 pm

      Thank you, Stine. Homemade pasta can be a very relaxing process!

      Reply
  22. Christy Boston's Kitchen says

    April 02, 2020 at 3:12 am

    This looks amazing! I love all the information and history you always give that helps me understand your recipes. I am going to pin this one. I can’t wait to try it!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:29 pm

      Thank you, Christy. I hope you try it and love it.

      Reply
  23. Lesli Schwartz says

    April 01, 2020 at 8:26 pm

    This is the “cutest” lasagna I’ve ever seen! Those pillows! I definitely have some lasagna noodles in my pantry and will have to try this!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:29 pm

      It really is a pretty and delicious dish!

      Reply
  24. Anna says

    April 01, 2020 at 5:36 pm

    Another yummy and comforting recipe! Love that this one using these big square sheets of pasta to fold the filling into it! Mouthwatering as always!

    Reply
  25. HEATHER PERINE says

    April 01, 2020 at 3:04 pm

    Oh my this looks so comforting! I’m out of flour at the moment so I may have to cheat and do storebought lasagna noodles but that ragu looks too good to wait and make my own!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:32 pm

      Cheating is absolutely ok! Use what you have, it will be delicious.

      Reply
  26. Nart | Cooking with Nart says

    April 01, 2020 at 1:52 pm

    This pasta looks scrumptious! Again, so much new information for me in this post. Thanks for sharing!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:35 pm

      Thank you, Nart. The food is so rich in history, I love to share it.

      Reply
  27. adriana says

    April 01, 2020 at 9:40 am

    I visited the Abruzzo region three years ago and the food is fantastic love this dish!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:36 pm

      I hope you get to try this, Adriana, and bring back memories of your trip!

      Reply
  28. Felicia says

    April 01, 2020 at 8:55 am

    I always learn so much when I visit your site. Like what words mean what pastas to use and the different kinds of pastas and where they originate from. This recipe looks so good and easy! Thank you!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:37 pm

      Thank you, Felicia. If you try it, let me know!

      Reply
  29. saif says

    April 01, 2020 at 3:40 am

    I never tried Fazzoletti Pasta but this looks absolutely delicious. I am amazed there are many pasta dishes that I am not familiar with.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:38 pm

      There is always more to learn, Saif!

      Reply
  30. Alpa says

    March 31, 2020 at 11:33 pm

    I have never tried the handkerchief style pasta, will have to try it soon 🙂

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:38 pm

      If you like baked pasta, you will love it!

      Reply
  31. Marta says

    March 31, 2020 at 11:31 pm

    I’ve never before heard of or seen fregnacce and now I need to make and eat it. Thank you for the introduction!

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:56 pm

      If you try it, let me know how it goes.

      Reply
  32. Ramona says

    March 31, 2020 at 11:24 pm

    This baked fazzoletti recipe looks soo good! One of those recipes that you could make again and again that you can never have enough. And that homemade handkerchief pasta…. omg! Need this in my life so badly right now.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:56 pm

      Thank you, Ramona! It is delicious, I hope you try it!

      Reply
  33. Jere Cassidy says

    March 31, 2020 at 6:54 pm

    It is amazing the number of pasta dishes that can be made, and I want to try them all. I love the simplicity of this dish and the fact it was an everyday dish. This is a must-try.

    Reply
    • The Pasta Project says

      April 05, 2020 at 7:59 pm

      The possibilities are endless, Jere! There is always something new and delicious to try.

      Reply
  34. Rochelle says

    March 31, 2020 at 5:02 pm

    I have never seen pasta like this. I am really excited to try this!

    Reply
    • The Pasta Project says

      April 05, 2020 at 8:00 pm

      It is beautiful, Rochelle, I hope you try this!

      Reply
  35. Shadi Hasanzadenemati says

    March 29, 2020 at 8:26 pm

    This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

    Reply
    • The Pasta Project says

      March 30, 2020 at 5:47 am

      Thank you, Shadi. Family meals that please everyone are so important!

      Reply
  36. Pam Greer says

    March 29, 2020 at 8:19 pm

    Baked pasta dishes are my favorite and I had never heard of this one!! I can’t wait to try the homemade pasta!

    Reply
    • The Pasta Project says

      March 30, 2020 at 5:48 am

      Baked pasta is delicious! Hope you try it and love it.

      Reply
  37. Veena Azmanov says

    March 29, 2020 at 7:45 pm

    Such an awesome dish is a treat to my family. I have to try making some this weekend. Delicious.

    Reply
    • The Pasta Project says

      March 30, 2020 at 5:48 am

      Thank you, Veena!

      Reply
  38. Chris Collins says

    March 29, 2020 at 7:29 pm

    I’ve actually never had Fazzoletti pasta before but it truly looks delicious! Can’t wait to try the recipe 🙂

    Reply
    • The Pasta Project says

      March 30, 2020 at 5:49 am

      You must try it, I am sure you will love it!

      Reply
  39. Cathleen @ A Taste of Madness says

    March 29, 2020 at 7:05 pm

    I have always wanted to make homemade pasta!! This sounds right up my alley, thanks for the recipe! 🙂

    Reply
    • The Pasta Project says

      March 30, 2020 at 5:50 am

      It is a really enjoyable process, and even better you get to eat delicious and home made pasta when you are done!

      Reply
  40. Kelly Stilwell says

    March 29, 2020 at 6:51 pm

    Looks delicious!! Can’t wait to try it!

    Reply
    • The Pasta Project says

      March 30, 2020 at 5:51 am

      It is delicious! Hope you try it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

Top Italian Food Blog

3rd place in Top 50 Italian Food Blogs Awards by Feedspot

Italian Food Blogs

Follow Me

Tags

Abruzzo baked pasta calabria Campania dried pasta Emilia Romagna fresh pasta fusilli gnocchi homemade pasta lamb lasagna lasagne Lazio Le Marche Liguria linguine meat pasta mushrooms Northern Italy orecchiette paccheri pancetta pesto porcini Puglia quick and easy ragu Ravioli ricotta saffron Sardinia sausage seafood Sicily Southern Italy spaghetti tagliatelle tagliolini Trentino-Alto Adige tuna Tuscany vegan vegetarian Veneto

Visit My Shop

In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.

So, sign up now and get the first recipe e-books to download!

Privacy Policy

Footer

  • Legal disclaimer
  • Privacy Policy
  • Copyright & Disclaimer/ Terms of Use

Copyright © 2022 The Pasta Project on the Brunch Pro Theme