Testaroli (Tuscan Pancake Pasta) With Pesto Recipe

1. 1

   Preheat oven to 550u00b0F and set a

2. 2

   cast iron skillet inside to preheat.

3. 3

   Meanwhile, combine flour, salt, and baking powder in a large mixing bowl. Slowly add water, whisking constantly, to form a smooth crepe-like batter. Whisk vigorously for 1 minute to help aerate batter. Let rest 20 minutes.

4. 4

   Remove skillet from oven and grease with vegetable oil. Add enough batter to skillet, swirling, to cover entire bottom surface in a thin, even layer. Set over high heat and cook until browned and crisp on the bottom, about 3 minutes.

5. 5

   Using a thin metal spatula, lift pancake and flip. Cook on other side until browned in spots, about 1 minute. Transfer pancake to a rack or clean paper towel to cool. Wipe skillet clean, grease, and repeat with remaining batter. Try not to stack pancakes once done: You want them to dry, not steam.

6. 6

   Cut pancakes into roughly 2-inch diamond shapes. Bring a pot of salted water to a boil, then remove from heat. Add pancake pieces until all are submerged, then drain in a colander right away.

7. 7

   Transfer pancakes to a large, clean mixing bowl and toss gently with pesto. Spoon testaroli on plates, top with basil leaves and more grated cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.