How to make Tuscan testaroli pasta.
Tuscan testaroli is a unique spongy pasta from the Lunigana region. It’s sometimes referred to as a pancake pasta because of its flavor, texture and the way it’s made. Often served with basil pesto this rustic ancient comfort food is easy to make and delicious as a snack, a first course (primo in Italian) or a meal.
Servings: 4
Calories: 367kcal
Equipment
- 1 large bowl to make batter
- 1 large flat skillet to fry testaroli pancakes cast-iron or non-stick.
- 1 ladle
- 1 large pot to cook testaroli after frying
- 1 sharp knife or scissors to cut testaroli into diamond shapes.
Ingredients
- 10.5 ounces soft wheat flour I used Italian '00' flour. All purpose is fine too.
- 1 pint tepid water
- 1 pinch salt
- 3.5 ounces basil pesto
Instructions
- Sift the flour into a large bowl add a pinch of salt. Then slowly add the water whilst using a whisk to mix into a smooth thick batter.
- Heat a cast-iron skillet or non-stick frying pan over a medium heat. Add a teaspoon of extra virgin olive oil and spread with a clean paper towel or a cloth over the bottom of the skillet. Add a ladle of batter to the centre of the hot pan and quickly tilt the pan so the batter spreads and covers the bottom.
- NB Spreading the batter has to be done very quickly as the it starts to set very fast.
- Cook the‘pancake’ for a few minutes on each side until both sides brown slightly. Transfer the testaroli pancake to a plate and repeat with the rest of the batter.
- Once your testaroli are cool enough, cut them into diamond shaped pieces of about 5cm (2in) each side using scissors, a pizza cutter or a sharp knife. Of course, you can make them smaller, and not all pieces will be exactly the same.
- Put a pot of water on to boil add salt once it starts to boil and bring to a boil again. Cook the testaroli in the boiling water for about 2 minutes.
- In the meantime, place some pesto in a pan big enough to hold the testaroli. Transfer the testaroli to the pan with the pesto and carefully mix together. Plate immediately with a little olive oil, some grated pecorino and fresh basil leaves.
Notes
Testaroli can also be eaten without boiling and with other sauces such as walnut sauce or mushroom sauce or even just olive oil and grated Parmigiano or pecorino.
Italian Parmigiano and pecorino are not vegetarian as they are made with animal rennet. Use a vegetarian parmesan to make your pesto vegetarian or omit the cheese to make this recipe vegan.
Nutrition
Calories: 367kcal | Carbohydrates: 59g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 249mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Calcium: 55mg | Iron: 4mg