Testaroli with garlic-free pesto

Huile d'olive de Provence PDO
Intense flavour
Testaroli au pesto sans ail
Photo credit: Céline de Cérou
Have you heard of testaroli? They are a type of fresh, homemade pasta from Italian cuisine. After making a pancake-like base similar to a thick crêpe, you cut it into diamond shapes and cook them just like pasta. Here, the recipe is served with a garlic-free pesto sauce. Enjoy your meal!
A PDO
Preparation
25 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian

Ingredients

A PDO
For 3 personnes
For the testaroli:
  • 400 g 00 flour
  • 60 cl water
  • A pinch of salt
For the pesto:
  • 4 c. à soupe Provençal olive oil PDO
  • 1 bouquet basil
  • 4 c. à soupe pine nuts
  • 2 c. à soupe Parmesan
  • 1 c. à soupe of pecorino
  • 1 zeste lemon
  • Salt

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or opt for an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan varieties, Picholine…

Instructions

  • Put the flour and a pinch of salt into a mixing bowl and add the water a little at a time, taking care to mix with a whisk to prevent lumps from forming.
  • Heat a non-stick frying pan, 20 cm in diameter, lightly grease it with olive oil and, when it is hot, add about two ladles of batter. You should form a disc, similar to a very thick crêpe, about 3–4 mm thick.
  • Cook over a medium heat for about 3–4 minutes, until the testaroli disc has set. Gently turn it over and cook for a few more minutes until golden brown. Once cooked, remove it from the frying pan, transfer it to a chopping board and leave it to cool. Repeat this process until all the testaroli dough has been used up.

  • Meanwhile, dry-fry the pine nuts in a frying pan until golden. Finely chop the basil, add the pine nuts, then the Parmesan and lemon zest; season with salt and pepper, then gradually stir in the PDO Provençal olive oil.

  • Heat a generous amount of water in a saucepan.
  • Take the discs and cut them into diamond-shaped pieces about 5 cm wide. As soon as the water comes to the boil, add salt and cook the testaroli for 2 to 3 minutes. Drain the testaroli and stir in the pesto. Serve immediately.

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or opt for an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan varieties, Picholine…
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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