Testaroli (Tuscan Pancake Pasta) With Pesto Recipe

• 10 ounces flour (About 2 cups or 300 grams)
• 20 ounces water (2 1/2 cups or 575 grams)
• 1 teaspoon kosher salt
• 1/4 teaspoon baking powder
• Vegetable or canola oil, for greasing
• 1 recipe
• (see note)
• Torn basil leaves and grated pecorino or Parmigiano-Reggiano cheese, for serving

1. Preheat oven to 550u0b0F and set a
2. cast iron skillet inside to preheat.
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. 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. 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. 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. 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.

flour, water, kosher salt, baking powder, vegetable, recipe, basil

Taken from www.seriouseats.com/recipes/2015/05/testaroli-italian-pancake-pasta-recipe.html (may not work)