Homemade Testaroli with Pesto

To prepare testaroli: Set a large cast-iron skillet (or other heavy oven-safe skillet) on the middle oven rack; preheat to 400°F. Once the oven has preheated, let the pan continue heating for 10 minutes.

Meanwhile, bring a large pot of salted water to a bare simmer. Whisk flour, water and 1/4 teaspoon salt in a large bowl until smooth.

Coat the heated skillet with olive oil spray and sprinkle with 1/4 teaspoon salt. Pour in half the batter, making sure it's evenly spread around the pan. Bake until the testaroli is set in the center (the top will be pale and some air bubbles may appear while baking), about 15 minutes. Carefully remove from the oven and, using a spatula, flip the testaroli out of the pan onto a cutting board. Repeat with the remaining batter.

While the testaroli is in the oven, make the pesto: Place basil, parsley (or additional basil), oil, 2 tablespoons cheese, garlic, pine nuts and salt into a food processor; pulse until smooth. (Alternatively, place garlic and pine nuts in a large mortar and pestle; grind until mostly smooth. Add basil and parsley, if using, in batches and use sprinkles of salt to help grind the mixture down into almost a paste-like consistency. Stir in cheese and oil.)

When cool enough to handle, cut the testaroli into 2½- to 3-inch pieces and place in the simmering water. Cook gently until soft, 1 to 2 minutes. Using a slotted spoon, remove the testaroli to a shallow bowl or platter and spoon the pesto over the top in layers. Generously sprinkle with grated Pecorino (or Parmesan), if desired, and enjoy.