Testaroli

🛒 Ingredients

• All-purpose flour 50 g · 182 kcal
• Water 75 g · 0 kcal
• Basil Pesto 15 g · 74 kcal

👨‍🍳 Instructions

1. Whisk together the all-purpose flour, a pinch of salt, and water in a bowl until a smooth, thin batter forms, similar to a crepe batter. Let it rest for 10-15 minutes.
2. Heat a heavy cast-iron griddle (testo) or a large non-stick pan over medium-high heat. Lightly grease it if necessary.
3. Pour about 1 cup of batter onto the hot griddle, spreading it quickly to form a thin, round flatbread about 8-10 inches in diameter. Cook for 2-3 minutes per side until lightly browned and cooked through.
4. Remove the cooked testarolo from the griddle and stack them. Repeat with the remaining batter. Once all are cooked, let them cool slightly.
5. Once cooled enough to handle, cut the testaroli into diamond shapes, about 2 inches per side. Bring a large pot of salted water to a rolling boil.
6. Add the cut testaroli pieces to the boiling water and cook for only 1-2 minutes, just enough to rehydrate and warm them through. They should float to the surface.
7. Drain the testaroli thoroughly and serve immediately, typically tossed with generous amounts of fresh basil pesto.