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  • Writer's picturePasta Grammar

How to Make Testaroli Pasta | Authentic Tuscan Pasta Recipe

Testaroli is one of the oldest (and strangest) pastas in Italy, perhaps going back to the ancient Roman empire. A simple batter is cooked in a hot pan like a crepe, then left to cool and cut into diamond shapes before being boiled like normal pasta. Because the dough is pre-cooked, the pasta has a unique flavor that lends itself to simple sauces: all you need is olive oil and cheese!

How to Make Testaroli Pasta | Authentic Tuscan Pasta Recipe

Watch the Pasta Grammar video:


Makes: 4 servings

Cook Time: 1 hour

For this recipe, you will need:

  • 3 ⅓ cups (400 g) all-purpose flour

  • 2 cups of water, adjusted (see below)

  • Salt

  • Extra-virgin olive oil

  • Grated pecorino cheese

In a bowl, whisk together the flour and water into a thick batter. Depending on the climate and flour you use, you may find you need slightly more water or more flour to get the right consistency. We recommend checking out the video above to see what it should look like.

How the Testaroli Batter Should Look

Heat a large non-stick pan over high heat. When the pan is quite hot, ladle in enough of the batter to cover the bottom of the pan and spread it evenly across. Cover the pan and let the dough cook until the bottom starts to brown (you can check it by lifting up with a spatula). Carefully flip the pasta and cook the other side in the same manner.

Slide the pasta out of the pan and repeat to cook the remaining batter in batches. Let the cooked pasta cool for about 20 minutes. Meanwhile, bring a large pot of water to boil and salt it generously.

Cutting the Testaroli Pasta

Cut the pasta into large diamond shapes (don’t worry about being too precise). Add the pasta into the water and boil for 1 to 2 minutes. As the pasta cooks, generously drizzle your serving plates with olive oil.

Using a slotted spoon, scoop the pasta out and serve on the plates. Top with a generous drizzle of olive oil and plenty of grated pecorino cheese.

Buon appetito!

This pasta is also commonly served with pesto alla Genovese. Check out our homemade recipe here!

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1 Comment

Dimitri Pollich
Dimitri Pollich
Mar 28

You always have the most amazing recipes, and this one is no exception. I used to love having this omelet for breakfast before college—it was one of the most memorable meals coreball of my life—and I owe it all to you.

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