A plate of testaroli with pesto, as served at a trattoria in Pontremoli, Tuscany, Italy
Type
Pasta
Place of origin
Etruscan civilization
Italy
Serving temperature
Hot
Main ingredients
Flour, water
Ingredients generally used
Salt
Variations
Falsi testaroli al ragù
Other information
May be served with pesto sauce, olive oil, pecorino, Parmesan or garlic
Media: Testaroli
Testaroli, sometimes referred to as testarolo,[1] is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.
Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed. It is traditionally cooked on a testo, a flat terracotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. Testaroli is sometimes referred to as a bread, and is sometimes referred to as a crêpe. It may be dressed with pesto sauce or other ingredients such as olive oil, pecorino, Parmesan, and garlic. Falsi testaroli al ragù is a similar dish, prepared using sliced pasta dough and a ragù sauce.
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