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Testaroli al pesto
Griddled pasta with pesto
Testaroli al pesto: Lunigiana's griddle-cooked pasta diamonds with basil pesto
ItalianTestaroli may be the oldest pasta in Italy. In the Lunigiana valley, where Tuscany meets Liguria, a thin batter of flour and water is cooked into a wide pancake on a hot testo, a cast-iron or terracotta pan, then cut into diamonds, dipped in hot water and dressed with pesto. Families in Pontremoli eat it for Sunday lunch and at summer festivals. Parmigiano and pecorino in pesto are usually made with animal rennet; a vegetarian hard cheese works well. Chef's tip: never boil testaroli; just let them soak in water that has come off the boil for 2–3 minutes, or they turn to slime.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the testaroli
- 10 ½ oz plain flour
- 2 cups cold water
- 1 tsp salt
- 1 tbsp olive oilfor the pan
For the pesto
- 2 ⅛ oz basil leaves
- 1 oz pine nuts
- 1 clove garlic
- 1 ⅜ oz Parmigiano Reggiano or a vegetarian hard cheesegrated
- ⅔ oz pecorino or a vegetarian hard cheesegrated
- ½ cup extra virgin olive oilLigurian if possible
- 1 pinch coarse salt
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Method
0/6 doneStep 1: Whisk 10 ½ oz plain flour, 2 cups cold water and 1 tsp salt into a smooth, runny batter, like pancake batter. Rest for 15 minutes.
15 minStep 2: Make the pesto: pound or blend 1 clove garlic, 1 pinch coarse salt and 1 oz pine nuts, then add 2 ⅛ oz basil leaves and work to a paste. Stir in 1 ⅜ oz Parmigiano Reggiano or a vegetarian hard cheese, ⅔ oz pecorino or a vegetarian hard cheese and ½ cup extra virgin olive oil.
Step 3: Heat a large heavy frying pan over a medium heat and brush with a little of 1 tbsp olive oil. Pour in a ladle of batter, tilt to cover the base and cook for 3–4 minutes, until the top is set and full of small holes and the bottom is golden. Flip and cook for 1 minute more. Repeat with the rest.
20 minStep 4: Cut the pancakes into diamonds about 5 cm wide.
Step 5: Bring a large pan of salted water to the boil, then turn off the heat. Drop in the testaroli and leave them for 2–3 minutes, until soft and supple. Common mistake: boiling them; they fall apart and turn slimy.
3 minStep 6: Lift out with a slotted spoon, toss with the pesto and a splash of the water and serve.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 15 g
- Carbs
- 62 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does testaroli al pesto take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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