Description
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.
Ingredients
Scale
- 2 cups all purpose flour
- 3 cups water
- 1 teaspoon salt
- ½ cup pesto
- Parmesan cheese to top
- 1 Tablespoon olive oil for cast iron
Instructions
- Whisk flour, water, and salt together. Whisk well to aerate the mixture and mix well
- Turn well-seasoned cast iron or 11-inch fry pan onto medium and allow to heat for 10 minutes
- add ½ teaspoon of olive oil and cover evenly
- Use ½ cup ladle or measuring cup to pour batter into cast iron.
- Swirl batter around to try and cover as much as possible.
- Cook for 4 minutes
- Use a thin metal spatula to flip
- cook for one more minute.
- Set aside and do not stack
- repeat step 4-9 until all batter is gone
- Let them sit for 20 minutes and at about 10 minutes bring a large pot of water to a boil
- While water is heating, cut dough into small diamond shapes, as tradition calls for
- Once boiling, remove water from heat.
- As soon as boiling stops, drop the testaroli in the hot water and then immediately drain.
- Either gently toss with pesto and top with parmesan cheese or serve with dollop of pesto on top.
Notes
- 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.