Testaroli with Pesto

🛒 Ingredients

• All-purpose wheat flour 50 g · 183 kcal
• Water 70 g · 0 kcal
• Fresh basil leaves 12 g · 3 kcal
• Pine nuts 7 g · 46 kcal
• Garlic clove 1 g · 2 kcal
• Parmigiano-Reggiano cheese 10 g · 39 kcal
• Pecorino Sardo cheese 5 g · 19 kcal
• Extra virgin olive oil 20 g · 177 kcal

👨‍🍳 Instructions

1. To prepare the testaroli, whisk together the all-purpose flour, water, and a pinch of salt until a smooth, lump-free batter forms; let the batter rest for 15 minutes.
2. Heat a non-stick pan or crêpe maker over medium heat; pour a thin layer of batter and cook briefly on both sides until light golden, forming thin pancakes.
3. Stack the cooked pancakes, cut them into diamond or square shapes (about 5x5 cm). Bring a pot of salted water to a boil, drop the testaroli pieces in, and cook for about 1-2 minutes until they float and are tender.
4. If making homemade pesto, combine basil leaves, pine nuts, garlic, a pinch of salt, and cheeses in a mortar or food processor; gradually add olive oil until a smooth sauce forms.
5. Drain the cooked testaroli, transfer to a serving bowl, and toss gently with the prepared pesto. Serve immediately, optionally garnished with extra grated cheese and fresh basil.