After a long break, I am bringing back Sunday pasta. And today I am proposing a rather unusual pasta: testaroli. Testaroli are typical of Liguria and in some ways they are closer to pancakes than to your usual pasta.
To make testaroli you make a batter of flour and water and then cook them in a pan like a pancake. After that, you take the “pancakes” cut them and warm them up in boiling water like you would do for gnocchi.
Since they are typical from Liguria, their traditional dressing is basil pesto. Better if home made.
Hope you will like them! I sure did!
- 1/4 lb semolina flour
- 1/4 lb all purpose flour
- 1 cup whater
- 1/4 cup pesto
- Prepare the testaroli by mixing the flours with the water to obtain a batter with a consistency similar to the one of pancakes.
- Make testaroli by pouring the batter in a hot pan. Cook the testaroli for about 1 minute on each side or until they come off the pan cleanly. This much batter makes about 3-4 testaroli.
- Let the testaroli cool down and then cut them in roboidal shapes.
- To eat them, warm them up in boiling water. They are ready when they start floating.
- Fish them out and dress with pesto. Serve warm.