Lunigiana testaroli with pesto

Ingredients

For 1 serving

• All-purpose flour80 g
• Basil pesto20 g
• Parmigiano Reggiano5 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Put the flour and a pinch of salt in a bowl and whisk in water in a thin stream until you have a smooth, lump-free batter as runny as crêpe batter: you will need about one and a half times the weight of the flour in water. Put a pan of water on to boil.
2. Heat a wide non-stick frying pan well over medium-high heat and pour in the batter about 3–4 mm thick; cook for 3 minutes, until the top is dry and full of little holes, then flip and cook for another 3 minutes, until lightly golden.
3. Move the disc to a board and cut it into diamonds about 4–5 cm long.
4. When the water boils, salt it and turn off the heat; drop in the diamonds and leave them for 2 minutes, until soft but not falling apart.
5. Meanwhile loosen the pesto alla genovese with a spoonful of the hot water from the pan. Lift out the testaroli with a slotted spoon and dress them with the pesto and the grated Parmigiano Reggiano.