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!
Watch the Pasta Grammar video:
TESTAROLI RECIPE
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.
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.
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!