Tuscan pancake pasta with pesto sauce

4 servings

45 minutes

Tuscan crepe pasta with pesto sauce is a culinary heritage of the Tuscany region, known for its simplicity and elegance in dishes. Testaroli, the oldest form of pasta in Italy, is made from thin crepes that are then cut and scalded in boiling water. Their soft, delicate texture pairs wonderfully with the aromatic pesto sauce, creating a harmonious balance of earthy basil, nutty parmesan, and rich olive oil. The dish is remarkably light, allowing each ingredient's flavor to shine through. Tuscan crepe pasta is perfect for a light dinner or a special treat for Italian cuisine enthusiasts, highlighting the uniqueness of the traditional approach to pasta without the need for lengthy cooking.

Energy value per serving

• Calories: 483.5
• Proteins: 9.4g
• Fats: 23.4g
• Carbohydrates: 59.2g

Ingredients

• Wheat flour: 300 g
• Water: 575 ml
• Salt: 1 tbsp
• Soda: 0 g
• Vegetable oil: to taste
• Pesto: 200 g
• Basil leaves: to taste
• Grated Parmesan cheese: to taste

Cooking steps

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

2. Meanwhile, in a large bowl, mix flour, salt, and baking soda. Slowly add water while constantly whisking, bringing the dough to a uniform consistency. Continue to whisk the dough vigorously for 1 minute to aerate it. Set aside for 20 minutes.

   Required ingredients:

   • Wheat flour: 300 g
   • Salt: 1 tablespoon
   • Soda: 0 g
   • Water: 575 ml

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

   Required ingredients:

   • Vegetable oil:  to taste

4. Use a thin metal spatula to flip the pancake and continue frying for 1 minute until brown spots appear. Transfer the pancake to a rack or clean kitchen towel. Clean the pan, grease it again, and repeat the process with the remaining batter. Try not to stack the pancakes; they need to dry out.

   Required ingredients:

   • Vegetable oil:  to taste

5. Cut the pancakes into rhombuses of 5 cm size;

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

   Required ingredients:

   • Salt: 1 tablespoon

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

   Required ingredients:

   • Pesto: 200 g
   • Basil leaves:  to taste
   • Grated Parmesan cheese:  to taste