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Alright, don’t linger, let’s plan this fresh testaroli with pesto genovese formula with 11 substances which are undoubtedly easy to receive, and we have to process them at the very least through 5 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition Fresh Testaroli with Pesto Genovese:

1. Make ready 15 grams for Cake flour
2. Prepare 35 grams for Bread (strong) flour
3. You need 1 dash for Salt
4. Take 100 ml Water
5. You need - Pesto Genovese
6. Make ready 20 of leaves Basil leaves
7. Take 4 tbsp Olive oil
8. Get 1 tbsp - Pine nuts (like walnuts)
9. Make ready 3 tbsp of Parmesan cheese
10. You need 1 clove Garlic
11. Make ready 1 dash - Salt and pepper

Fresh Testaroli with Pesto Genovese instructions:

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

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