Traditional Testaroli by Tales From The Road

Ingredients

• 300g (2.5 cup) all-purpose flour
• 450ml (2 cup) water
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 50g (1/2 cup) parmesan cheese, grated

Instructions

1. Whisk the flour, water, and salt in a large bowl until you achieve a smooth, pourable batter consistency.
2. Heat a flat, heavy-bottomed pan or griddle over medium-high heat until it is very hot.
3. Pour a thin layer of batter onto the hot surface, spreading it evenly to create a flat, pancake-like shape.
4. Cook for 3 to 4 minutes until the surface is set and the bottom is lightly golden.
5. Remove the pancake from the pan and slice it into small triangles or diamonds.
6. Boil a pot of salted water, then drop the pieces in for 1 minute until tender.
7. Drain the pasta and toss immediately with olive oil and grated parmesan cheese