Classic Testaroli Pasta

Close up of a bowl of Testaroli pasta and pesto in a white bowl and gold plate underneath.

5 from 1 reviews

Testaroli are a unique, tasty, and ancient Italian pasta. Serve up this heritage pasta with some simple pesto and you are going to have a great dinner that celebrates Italian heritage and flavors. 




  1. Whisk flour, water, and salt together.
  2. Whisk well to aerate the mixture and mix well
  3. Turn well-seasoned cast iron or 11-inch fry pan onto medium and allow to heat for 10 minutes
  4. add 1/2 teaspoon of olive oil and cover evenly
  5. Use 1/2 cup ladle or measuring cup to pour batter into cast iron.
  6. Swirl batter around to try and cover as much as possible.
  7. Cook for 4 minutes
  8. Use a thin metal spatula to flip
  9. cook for one more minute.
  10. Set aside and do not stack
  11. repeat step 4-10 until all batter is gone
  12. Let them sit for 20 minutes and at about 10 minutes bring a large pot of water to a boil
  13. While water is heating, cut dough into small diamond shapes, as tradition calls for
  14. Once boiling, remove from heat.
  15. As soon as boiling stops, drop the testaroli in the hot water and then immediately drain.
  16. Either gently toss with pesto and top with parmesan cheese or serve with dollop of pesto on top.


  • Use fresh Pesto if you can, but jarred works, too. 
  • This is a fragile pasta. Make sure you are handling it as such.
  • Use a Pizza cutter to cut your dough.
  • Calories will be dependent on the pesto sauce you use. 


  • Serving Size: 1/4 Amount
  • Calories: 410 kcal
  • Sugar: 0 g
  • Sodium: 791 mg
  • Fat: 19 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 11 g
  • Cholesterol: 12 mg

Keywords: Testaroli