Testaroli with Pesto

In a large bowl, combine the 00 flour, 400 grams of water, and 5 grams of fine sea salt. Whisk until a smooth, lump-free batter is formed, similar to a thin pancake batter. Let the testaroli batter rest for 15 minutes.

Heat a 'testo' (a traditional cast iron pan for testaroli) or a heavy cast iron skillet over medium-high heat until very hot. Lightly grease if necessary.

Pour a ladleful of the testaroli batter onto the hot testo, spreading it thinly to form a large, round crepe-like disc, about 20-25 cm in diameter.