This is a print preview of "Grandmother’s Handkerchief & Sausage Soup (Fazzoletto di nonna e la zuppa di salsiccia)" recipe.

Grandmother’s Handkerchief & Sausage Soup (Fazzoletto di nonna e la zuppa di salsiccia) Recipe
by Windle Grissett

Grandmother’s Handkerchief & Sausage Soup (Fazzoletto di nonna e la zuppa di salsiccia)

A friend of mines mom was making pasta sheets, which I thought was to be for ravioli or manicotti crepes. Turns out she was making something I never heard of "grandmother's handkerchief". I decided to combine this with a soup recipe. Enjoy!!

Rating: 5/5
Avg. 5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 8


  • Pasta Ingredients:
  • 2 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • Soup Ingredients:
  • 1 lb. Sweet Italian sausage, ¼ inch sliced
  • 1 lg. white onion, sliced
  • 1 lg. red onion, sliced
  • 1 medium carrot, grated
  • 1 tablespoon fresh marjoram, chopped
  • 1 tablespoon fresh sage, chiffonade
  • 1 ½ tablespoons fresh thyme
  • 3 garlic cloves, sliced
  • 1 each red, green, yellow bell peppers, julienned
  • 1 ½ cups medium mushrooms, washed and quartered
  • 2 tomatoes, seeded and diced
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 3 cups chicken stock
  • 2 tablespoons vegetable oil
  • 8 pieces of handkerchief pasta, cooked


  1. Directions for Pasta:
  2. .
  3. Mix salt and flour together.
  4. In the middle of a rolling surface or table pour the flour mix.
  5. In the middle of the flour form a well and pour eggs in.
  6. Mix egg and flour until dough ball forms.
  7. Using a rolling pin roll thin with flour.
  8. Cut into 3X3 inch squares. Fold squares like the first two folds of a paper airplane. Allow pasta to rest at least 10 minutes before use. Cook fresh or let dry.
  9. Drop into boiling hot chicken broth or boiling water. Boil for 8-15 minutes or until al dente.
  10. .
  11. .
  12. Directions for Soup:
  13. .
  14. In a large stock pot (10-12 quarts), pour in oil and heat to smoke point.
  15. Add onions, carrot and mushrooms, sauté til onions are translucent.
  16. Add sausage and cook for 5 minutes.
  17. While cooking alternate adding herbs beginning with thyme, marjoram, sage, and garlic.
  18. Add bell peppers, constantly stirring add tomatoes, salt and pepper.
  19. Reduce heat by half and cover, cook for 10 minutes occasionally stirring.
  20. Add chicken stock, bring to simmer.
  21. Place four pieces of pasta in each serving bowl, and ladle the soup over top.
  22. Garnish with fresh basil chiffonade, cilantro, or grated cheese