Testaroli - Primi Piatti
Testaroli is now a rare pasta variety. These little pancakes are made from flour, water and salt.
In Liguria, they are also known as “testaieu”. Traditionally, they are prepared in small clay pots called “testetti”.
Testaroli are typically eaten with pesto.
500g soft wheat flour
0.5 litre water
Place the flour and a pinch of salt into a bowl. Add water, one bit at time, while stirring continuously and take care that no lumps are allowed to form. The dough should be slightly more liquid (similar to crepe dough) Leave the mixture to rest for one hour.
Heat the oil in a frying pan, pour in the Testaroli dough to about 0.5cm height and brown from both sides. Cut into diamonds and serve.