Ingredients
- 180 g 00 flour
- 80 g buckwheat flour
- 80 g rice flour
- 60 g pine nuts
- 60 g peeled green basil
- 40 g rice starch
- 30 g macadamia nuts
- a clove of garlic
- grated cheese
- red basil
- salt
- pepper
- extra virgin olive oil
For the recipe for testaroli al pesto per tutti, toast the coarsely chopped macadamia nuts in a pan and, in another pan, the pine nuts. Blend the green basil, the peeled and chopped clove of garlic, 30 g of toasted pine nuts, 80 g of oil and a tablespoon of grated cheese. Season with salt and pepper.
For the testaroli: mix the 00 flour with 350 g of water and a pinch of salt with a whisk, until you get a fluid and homogeneous mixture. Let it rest covered for an hour. Grease a cast iron pan (diameter 24 cm) well, heat it, then distribute a couple of ladles of mixture on it. Cook it for 3 minutes, then turn it on the opposite side with the help
of a scoop and continue cooking for another minute. Repeat the operation until the mixture is used up.
For the gluten-free testaroli: Mix the buckwheat flour, rice flour, rice starch, a pinch of salt and 350 g of water, until you get a homogeneous mixture. Let it rest covered for 1 hour. Proceed as explained above for the making of traditional testaroli. Cut the testaroli into lozenges of about 5 cm. Bring a pot of salted water to a boil, turn off the heat and immerse the testaroli for 1-2 minutes. Season the testaroli with the pesto, distribute them on the plates, garnish with the macadamia nuts, the remaining pine nuts and red basil leaves.
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