Said to be the oldest known type of pasta, Tuscan Testaroli is a unique spongy pasta from the Lunigana region. It is sometimes referred to as a pancake paste because of its taste, texture and the way it is made. Often served with basil pesto, this rustic old comfort food is easy to make and delicious as a snack, a first course (Primo in Italian) or a meal.
What is testaroli -paste?
Testaroli is an old type of maltagliati pasta, as food historians say, derives from Etruscan times. However, it is still very popular in the areas it comes from hundreds of years later. This special Italian pasta has a spongy structure and a rather neutral wheat flavor.
The Italians make testaroli with a dough of flour, water and salt, first cooked on a warm flat cast iron or terracotta surface such as a pancake or a flat bread. After cooking, testaroli is cut into pieces, usually diamond forms, and then served as it is or cooked further in a large saucepan with salted water like plain pasta.
Where does testaroli -paste come from?
Testaroli is a traditional dish in southern Liguria and the northern part of Tuscany, especially the provinces of La Spezia in Liguria and Massa Carrara in Tuscany. Together, these areas form an old historical territory known as Lunigiana.
The name of this region came from the Roman city of Luni, which was once the most important urban statement on the northern Tuscan coast.
What does the word testaroli mean?
The name Testaroli comes from ‘Testo’ (majority ‘Testi’) an old cast iron or terracotta flat forehead, which was the cooking device used to produce this pasta. I have discovered that it is possible to buy cast iron ‘Testi’ from a few companies in Pontremoli.
Pontremoli is a small town in Massa Carrara where you can find testaroli on the menu in almost any restaurant and where they still make it use a cast iron testo heated over a large wooden fire (usually beech wood). These special cast iron vessels have huge dome lids.
The local chefs warm the testo over a living wooden fire until they are flaming warm. Then they pour the dough into the tub from the heat and cover it with the hot lid. Apparently, there is enough remaining heat in Testo and Lid to cook the pancake through. They do not turn it or put it back over the heat.
Watch Testaroli made into the traditional way in this video from Pasta grannies.
Ingredients and how to make testaroli at home.
Testaroli has very few ingredients. In fact, all you need soft wheat flour, salt and warm water.
Step by step instructions.
1. Sift the flour in a large bowl Add a pinch of salt. Then slowly add the water while using a Visp to mix in a smooth thick dough.
2. Heat a cast iron bucket 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 cloth over the bottom of the frying pan. Add a dough of the dough to the middle of the hot saucepan and quickly tilt the pan so that the dough spreads and covers the bottom.
Chef’s tip: Spreading the dough needs to be done very quickly as it starts to settle very quickly.
3. Cook the ‘pancake’ for a few minutes on each side until it starts to brown slightly. Transfer the testaroli pancake to a plate and repeat with the rest of the dough.
4. When your testaroli is cool enough, cut them into diamond -shaped pieces of approx. 5 cm (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.
5. Put a saucepan with water to boil Add salt as it begins to boil and cook again. Boil testaroli in the boiling water for about 2 minutes.
6. Meanwhile, place some pesto in a pot large enough to hold testaroli. Transfer Testaroli to the pan with the pesto and gently mix together. Plate immediately with some cracked pecorino and fresh basil leaves.
What can I serve testaroli pasta with?
Traditionally, testaroli with bare fresh basil leaves, olive oil and pecorino or Parmigiano mixed in a kind of pesto sauce or basil pesto alla genovese. I used a ready-made basil pesto for this testaroli recipe, but you can make your own pesto instead. You can also serve testaroli with bare olive oil and a sprinkle of Parmigiano cheese, a liguric walnut sauce or even a mushroom sauce.
What to do with leftovers.
Rest testaroli dressed with pesto can be kept sealed in the refrigerator for up to a few days. You can reheat with a little olive oil in a frying pan (delicious!) Or in the microwave.
Faqs
On its own testaroli pasta is vegan/vegetarian. However, traditional pesto sauce and Italian Parmigiano or Pecorinoost are not. To make this recipe vegetarian use a vegetarian parmesan or to make it vegan, omit any cheese.
Yes, testaroli pasta pancakes can be frozen after frying, but before boiling. Wrap the pancakes in plastic wrapping individually. They will last in the freezer for up to a month. Pesto sauce can also be frozen separately.
Pin for later.
Let me know what you think.
We really enjoyed making and eating this old pastar! Testaroli pancake paste makes a delicious snack or light meal. I’m sure you will love it when you try it!
If you make this recipe please let me know what you think. OU can write a comment here on the blog or on the Pasta Project Facebook page. Your feedback is highly appreciated!
Buon Appetito!
How to make Tuscan Testaroli Pasta.
Tuscan Testaroli is a unique spongy pasta from the Lunigana region. It is sometimes referred to as a pancake paste because of its taste, texture and the way it is made. Often served with basil pesto, this rustic old comfort food is easy to make and delicious as a snack, a first course (Primo in Italian) or a meal.
Equipment
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1 large bowl to make dough
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1 large flat frying pan To fry testaroli pancakes cast iron or non-stick.
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1 Shele
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1 large pot To prepare testaroli after frying
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1 sharp knife or scissors To cut testaroli in diamond forms.
Ingredients
- 10.5 ounces Soft wheat flour I used Italian ’00’ flour. All purpose is also fine.
- 1 Pint warm water
- 1 clamp salt
- 3.5 ounces Basil pesto
Instructions
-
Sift the flour in a large bowl add a pinch of salt. Then slowly add the water while using a Visp to mix in a smooth thick dough.
-
Heat a cast iron pan 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 cloth over the bottom of the frying pan. Add a dough of the dough to the middle of the hot saucepan and quickly tilt the pan so that the dough spreads and covers the bottom.
-
NB, which spreads the dough, needs to be done very quickly as it starts to settle very quickly.
-
Cook on’pancake ‘for a few minutes on each side until both sides are brown slightly. Transfer the testaroli pancake to a plate and repeat with the rest of the dough.
-
When your testaroli is cool enough, cut them into diamond -shaped pieces of approx. 5 cm (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 saucepan with water to boil add salt as it starts to boil and cook again. Boil testaroli in the boiling water for about 2 minutes.
-
Meanwhile, place some pesto in a pot that is large enough to hold testaroli. Transfer Testaroli to the pan with the pesto and gently mix together. Plate immediately with a little olive oil, some cracked pecorino and fresh basil leaves.
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Notes
Italian Parmigiano and Pecorino are not vegetarian as they are made with expensive reindeer. Use a vegetarian parmesan to make your pesto vegetarian or omit the cheese to make this recipe vegan.
At the time of publication, the nutritional facts did not work. I update whenever possible.
Other traditional rustic pasta and gnocchi recipes to try!
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