Explore testaroli: A journey through ancient Italian pasta
Testaroli is a unique, ancient pasta from Italian cuisine that not only delights with its taste but also with its history. It resembles pancakes but possesses its own distinctive character. Learn how to prepare this dish in the comfort of your home and immerse yourself in the tradition of Lunigiana, where simple ingredients create a culinary masterpiece.
Testaroli is one of the oldest dishes in Italian cuisine, garnering attention with its simplicity and unique taste. Originating from the Lunigiana region, located on the border of Tuscany and Liguria, this dish has a somewhat unclear history. It is believed that testaroli dates back to ancient Rome when farro flour was used instead of wheat, as is the case today. However, it's not just history that makes testaroli special – it's also their preparation method.
Testaroli - ancient Italian specialty
What distinguishes testaroli? Above all, the incredible simplicity of the ingredients. Just three basic products: flour, water, and salt. From these few ingredients comes a dough that at first glance resembles pancake batter. But that's not all. The secret of this traditional dish lies in its cooking method, particularly the use of a special plate – the so-called "testo". In the past, it was a ceramic plate, but today an iron one is usually employed, which distributes the heat perfectly, ensuring the dough cooks evenly.
Testaroli has a characteristic diamond shape, which is obtained by cutting large pancakes into thin pieces. In Lunigiana tradition, these small pieces are briefly dipped in hot water and then served with various toppings. You'll most often find them with pesto, but there are also other versions – such as with tomatoes, Pecorino cheese, or various types of meat.
Interestingly, each village in the Lunigiana region has its own version of testaroli, making them an even more fascinating element of Italian culinary tradition.
Testaroli recipe
Preparing testaroli is easier than you might think but requires a bit of patience and the right tools. Here's how to make testaroli to maintain the authenticity of this Italian specialty. The recipe for testaroli is simple, but the key to success is using the right ingredients and technique.
Ingredients:
- about 250 ml of all-purpose flour (you can also try spelt flour if you want to faithfully recreate the ancient version),
- 1 pinch of salt,
- about 250 ml of water,
- pesto (traditionally basil, but you can also use a nut or herb version).
Preparation:
- Make the dough: In a large bowl, mix the flour and salt. Gradually add water while continuously stirring until you achieve a smooth, liquid batter similar in consistency to pancake batter. Ensure there are no lumps – it should be quite runny.
- Heat the testo: If possible, use a traditional testo – a special iron or ceramic plate. If you don't have one, use a large skillet with a thick bottom and heat it over medium heat (around 12 p.m. Eastern Time).
- Cook the pancakes: Pour the batter onto the hot testo (or skillet). Spread it evenly to create a thin layer. The pancakes don’t need to be perfectly round. Cook for several minutes until the bottom is lightly browned. Then remove the pancakes and cut them into diamond shapes.
- Briefly dip in water: Dip the prepared pieces of testaroli in boiling water for just 2–3 seconds to maintain their texture. This traditional step makes the testaroli more elastic and able to absorb sauces.
- Serve: Serve the testaroli immediately while still warm, preferably with plenty of pesto. You can also add a bit of freshly grated Parmesan or Pecorino to enhance the flavour.
Variations: While classic pesto is the most popular addition, you can also add other sauces to testaroli. In Lunigiana, versions with tomatoes, ricotta cheese, or mushroom sauce are popular. Sometimes they are also served with meat or other local specialties.
