Testaroli with pesto: the recipe

courses
first
method
up to 30 minutes
difficulty
easy
cooking
3 minutes
ingredients
Testaroli with Carli Pesto Sauce
Testaroli with pesto: the recipe
Testaroli with pesto is a very old traditional Ligurian pasta-based dish, originally from the Lunigiana. The testaroli are made with very simple ingredients: water and flour which, once combined and cooked and added to the Pesto Sauce, will produce a really delicious dish.

Making testaroli with pesto

The recipe for testaroli with pesto is very simple. Pour the flour with a pinch of salt into a bowl and gradually add the water, stirring with a whisk, in order to prevent lumps from forming in the batter of the testaroli.

Heat an 8-inch non-stick pan, lightly greasing it with the Pure Olive Oil and, when it is nice and hot, add about two ladles of the batter. You should obtain a disk, similar to a crêpe, but about 3-4 mm high.

Cook over a medium heat for about 3-4 minutes until the testaroli disk has solidified. Delicately turn it over and cook for another minute. When it is ready, remove from the pan, transfer to a chopping board and leave to cool. Repeat this procedure until all the testaroli batter has been used up.

Start heating a pot containing plenty of salted water.

Take the disks and cut them into strips about 2 inches wide. From these, cut out diamond shapes. As soon as the water boils, salt and cook the testaroli for 3 minutes.

Transfer the pasta to a bowl, garnish with the Pesto Sauce and serve the testaroli while still nice and hot.

recipes
Saffron Rice with Seafood
courses
first
method
up to 15 minutes
difficulty
easy
cooking
20 minutes
recipes
Basil Tomato Sauce with Broccoli and Feta
courses
first
method
up to 15 minutes
difficulty
easy
cooking
15 minutes
recipes
Cream of zucchini
courses
first
method
up to 45 minutes
difficulty
easy
cooking
15 minutes
recipes
Pesto pasta with walnuts
courses
first
method
up to 30 minutes
difficulty
easy
cooking
10 minutes