Tuscan Crepe Pasta with Pesto Sauce

Pasta and Pizza | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Tuscan crepe pasta with pesto sauce

Ingredients

Wheat Flour - 10.6 oz
Water - 19 fl oz
Salt - 1 tablespoon
Activated Baking Soda - ¼ g
Vegetable Oil - to taste
Pesto - 7.1 oz
Fresh basil leaves - to taste
Grated Pecorino Pepato Cheese - to taste

Step by Step guide

Step 1

Preheat a metal skillet in the oven to 300°C.

Step 2

Meanwhile, in a large bowl, mix the flour, salt, and baking soda. Slowly add the water while constantly whisking until the batter is smooth. Continue to whisk the batter vigorously for 1 minute to aerate it. Set aside for 20 minutes.

Step 3

Grease the preheated skillet with vegetable oil, pour in enough batter to cover the bottom in a thin layer. Place it in the oven and bake on high heat for 3 minutes, until the crepe turns golden.

Step 4

Using a thin metal spatula, flip the crepe and continue to cook for 1 minute until brown spots appear. Transfer the crepe to a rack or a clean kitchen towel. Clean the skillet, grease it again, and repeat the process with the remaining batter. Try not to stack the crepes; they should be dried out.

Step 5

Cut the crepes into 5 cm diamonds;

Step 6

Boil salted water in a pot and immediately remove it from the heat. Add the cooked pasta and drain the water right away.

Step 7

Transfer the pasta to a large bowl and gently mix with the pesto sauce. Serve the testaroli on plates, garnish with basil leaves and grated cheese, and enjoy.