Fresh Testaroli with Pesto Genovese

Fresh Testaroli with Pesto Genovese

Testaroli are the world's oldest type of pasta. They are made by first pan-frying the pasta dough like crepes. It's an interesting and chewy pasta! Toss with the pesto genovese (recipe below).

Ingredients: 1

Cake flour
15 g
Bread (strong) flour
35 g
a small amount
100 ml
Pesto Genovese
Basil leaves
20 leaves
Olive oil
4 tablespoons
Pine nuts (like walnuts)
1 tablespoon
Parmesan cheese
3 tablespoons
1 clove
Salt and pepper
a small amount


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!

Story Behind this Recipe

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