Fresh Testaroli with Pesto Genovese

Name: Fresh Testaroli with Pesto Genovese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 grams Cake flour; 35 grams Bread (strong) flour; 1 dash Salt; 100 ml Water; 20 leaves Basil leaves; 4 tbsp Olive oil; 1 tbsp Pine nuts (like walnuts); 3 tbsp Parmesan cheese; 1 clove Garlic; 1 dash Salt and pepper

Eats Now Editorial Team · 370 kcal · General

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Fresh Testaroli with Pesto Genovese – a delicious recipe with flour, Bread, Salt, Water, Basil, Olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

15 grams Cake flour
35 grams Bread (strong) flour
1 dash Salt
100 ml Water
20 leaves Basil leaves
4 tbsp Olive oil
1 tbsp Pine nuts (like walnuts)
3 tbsp Parmesan cheese
1 clove Garlic
1 dash Salt and pepper

1
Mix the pasta ingredients thoroughly.
2
Cook it in a frying pan to about 5 mm thickness.
3
If there's a lot of bubbles, then that means that the water is evaporating.
4
Cut into pieces to finish the pasta.
5
Boil in 90C water for about 40 seconds.
6
Put the sauce ingredients in a blender and blend together.
7
Coat the pasta with the sauce to finish.
8
It has a peculiar, deliciously chewy texture that's not like any other pasta!

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 grams Cake flour, 35 grams Bread (strong) flour, 1 dash Salt, 100 ml Water, and more.

Yes, Fresh Testaroli with Pesto Genovese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
370 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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