Fresh Testaroli with Pesto Genovese

Name: Fresh Testaroli with Pesto Genovese
Yield: 1 serving
Cuisine: American
Ingredients: 15 grams Cake flour; 35 grams Bread (strong) flour; 1 dash Salt; 100 ml Water; 20 leaves Basil leaves; 4 tbsp Olive oil; 1 tbsp Pine nuts (like walnuts); 3 tbsp Parmesan cheese; 1 clove Garlic; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto.

Testaroli is the world's oldest pasta, which originated in the Lunigiana region of Italy. It's Tuscan cuisine, but the sauce is pesto genovese. Real testaroli is only cooked on one side. Recipe by mini

I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto.

cookpad.japan @cookpad_jp

I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto.

Saved

Ingredients

1 serving

15 gramsCake flour
35 gramsBread (strong) flour
1 dashSalt
100 mlWater
Pesto Genovese
20leaves Basil leaves
4 tbspOlive oil
1 tbspPine nuts (like walnuts)
3 tbspParmesan cheese
1 cloveGarlic
1 dashSalt and pepper

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Steps

1

Mix the pasta ingredients thoroughly.
2

Cook it in a frying pan to about 5 mm thickness. If there's a lot of bubbles, then that means that the water is evaporating.
3

Cut into pieces to finish the pasta.
4

Boil in 90℃ water for about 40 seconds.
5

Put the sauce ingredients in a blender and blend together. Coat the pasta with the sauce to finish. It has a peculiar, deliciously chewy texture that's not like any other pasta!