Grammy's Kitchen · Pesto Pasta · Testaroli (Tuscan Pancake Pasta) With Pesto
One of 155 pesto pasta recipes we measured
from www.seriouseats.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 1 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 10 ounces flour (About 2 cups or 300 grams) |
| 575 g | 20 ounces water (2 1/2 cups or 575 grams) |
| 4 g | 1 teaspoon kosher salt |
| 1 g | 1/4 teaspoon baking powder |
| Vegetable or canola oil, for greasing | |
| 1 recipe Pesto Sauce (see note) | |
| Torn basil leaves and grated pecorino or Parmigiano-Reggiano cheese, for serving |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“They will keep at room temp for hours or a few days in the fridge, and for months, well-wrapped, in the freezer. I having been bringing them back for years from the Lunigiana region of Italy - the only part of the country I've ever found them. Great 15" disks,” — a cook
“You can also cook them in a much smaller pan (say 12-15cm across) and have something similar to Panigacci, close cousins to Testaroli. They are much easier to serve: after dipping them in boiling water for a few seconds, you simply put them on a plate and spoo” — a cook