Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, fresh testaroli with pesto genovese. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Fresh Testaroli with Pesto Genovese. 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.
Fresh Testaroli with Pesto Genovese is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Fresh Testaroli with Pesto Genovese is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook fresh testaroli with pesto genovese using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fresh Testaroli with Pesto Genovese:
- Make ready 15 grams Cake flour
- Take 35 grams Bread (strong) flour
- Prepare 1 dash Salt
- Get 100 ml Water
- Make ready Pesto Genovese
- Prepare 20 leaves Basil leaves
- Take 4 tbsp Olive oil
- Get 1 tbsp Pine nuts (like walnuts)
- Prepare 3 tbsp Parmesan cheese
- Take 1 clove Garlic
- Take 1 dash Salt and pepper
We serve hot with red wine alcohol properly. Meanwhile, combine flour, salt, and baking powder in a large mixing bowl. Slowly add water, whisking constantly, to form a smooth crêpe-like batter. Stick a fork in the top of the onion half, and use the cut side of the onion to spread the oil evenly around the pan.
Instructions to make Fresh Testaroli with Pesto Genovese:
- Mix the pasta ingredients thoroughly.
- 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.
- Cut into pieces to finish the pasta.
- Boil in 90℃ water for about 40 seconds.
- 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!
- Ready to serve and ENJOY!
Slowly add water, whisking constantly, to form a smooth crêpe-like batter. Stick a fork in the top of the onion half, and use the cut side of the onion to spread the oil evenly around the pan. Cook testaroli in abundant salty water and then add Pesto. Serve them in a plate and decorate with some leaves of fresh basil. Chef Tina Cosenza of Ristorante Teresa.
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