Method

• 1.
  To make testaroli, sift flour into a bowl with a pinch of salt. Gradually whisk in 2 3/4 cups (685ml) lukewarm water to form a smooth batter. Brush a 24cm crepe pan with 1 tsp oil and place over medium-high heat. Add 1 ladle of batter, swirling to form a thin crepe. Cook for 1-2 minutes, then flip and cook for a further 1 minute or until very light golden.
• 2.
  Transfer to a board and repeat with remaining oil and batter to make 6 crepes. Cut crepes into thick ribbons. Set aside.
• 3.
  For the pesto, using a mortar and pestle, pound garlic, anchovies and parsley to a paste. Add almonds and roughly crush, then stir through lemon juice, oil, and tomato. Season well.

• 4.
  Blanch the testaroli in a saucepan of boiling salted water over high heat for 1 minute or until they start to float to the surface. Remove with a slotted spoon and drain briefly on paper towel.
• 5.
  Toss the testaroli with pesto, then divide among plates. Serve topped with parmesan and micro parsley.