Testaroli of Lunigiana a tasty specialty of Tuscany
Testaroli of Lunigiana is a specialty of northern Tuscany. This unique kind of pasta is delightful to try with pesto sauce.
Servings Prep Time
8people 30minutes
Cook Time Passive Time
10minutes 20minutes
Servings Prep Time
8people 30minutes
Cook Time Passive Time
10minutes 20minutes
Ingredients
Batter
Pesto sauce
Instructions
Batter
  1. Mix the flour with warm water and a pinch of salt, until you obtain a very soft batter.
  2. Let stand for about 10 minutes. In the meantime heat the “Testi” on the fire (you can also use a pan).
  3. Pour the batter into the pan until it reaches a thickness of 3 or 4 mm and cook for about 5 minutes per side.
  4. Cool and cut into lozenges of about 3 cm per side.
  5. Dip lozenges in a pot with warm salt water (the water should not boil). Cook them a few minutes.
  6. Finally, strain and season with pesto and grated parmesan cheese.
Pesto Sauce
  1. To prepare the pesto put the basil leaves, pine nuts, garlic and nut kernels in a mortar.
  2. Mash until you have a pulp. Add the olive oil, the grated cheese, and salt and then taste before to season Testaroli.
Recipe Notes

Testaroli of Lunigiana remind me when I was 12 years old and I used visiting my aunt Loredana every Thursday when she was pregnant of my cousin Alessandro. I have happy memories of relaxing, fun and intimacy for those moments with them. Thanks to her I have known for the first time this food, and my uncle Gianni taught me how to make the pesto sauce.