Testaroli al Pesto
A unique artisanal pasta from Liguria, similar to a thick crepe cut into triangles and traditionally served with fresh pesto.
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40 min
Medium
Italiana (Liguria)
4 servings
The story behind
Testaroli al Pesto are a fascinating discovery; they are said to be one of the oldest pasta varieties in Italy, originating from the Lunigiana area. What I love about this dish is its technical simplicity: a liquid batter is cooked in cast-iron discs (testi) to form a sort of thick crepe, which is then cut into triangles. It isn't boiled conventionally, but briefly submerged in boiling water. When combined with a vibrant pesto, the result is a soft texture that perfectly absorbs the fragrance of fresh basil. It is a dish that makes me feel connected to the deepest roots of Italian cuisine, where the quality of the local product is the only thing that matters.
Instructions
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1Mix flour, water, and salt until a smooth, liquid batter forms; let it rest for 30 minutes.
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2Cook the batter in a hot non-stick pan (or disc) forming thin crepe-like layers, cooking on both sides.
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3Cut the resulting 'crepes' into medium-sized triangles.
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4Prepare the pesto by grinding the basil, pine nuts, cheese, a clove of garlic, and olive oil.
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5Submerge the triangles in boiling salted water for a minute, drain, and toss gently with the pesto before serving.
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