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: 8 people
Ingredients
Batter
- 28 oz wheat flour
- 1 pinch sea salt
- water
Pesto sauce
- 5 oz basil fresh
- 4 oz pine nuts
- 30 walnut kernels
- 4 oz Parmesan cheese grated
- 2 oz pecorino cheese grated
- 1 garlic
- extra virgin olive oil
Instructions
Batter
- Mix the flour with warm water and a pinch of salt, until you obtain a very soft batter.
- Let stand for about 10 minutes. In the meantime heat the "Testi" on the fire (you can also use a pan).
- Pour the batter into the pan until it reaches a thickness of 3 or 4 mm and cook for about 5 minutes per side.
- Cool and cut into lozenges of about 3 cm per side.
- Dip lozenges in a pot with warm salt water (the water should not boil). Cook them a few minutes.
- Finally, strain and season with pesto and grated parmesan cheese.
Pesto Sauce
- To prepare the pesto put the basil leaves, pine nuts, garlic and nut kernels in a mortar.
- Mash until you have a pulp. Add the olive oil, the grated cheese, and salt and then taste before to season Testaroli.
