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.
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