Testaroli are considered by some to be the ancestors of pasta. Composed solely of flour (originally spelled), water and salt, they are usually served with pesto. Their preparation is similar to that of crepes: it is in fact necessary to create a batter with flour and water and pour it, creating a thickness of 2-3 mm, in a hot cast iron pan (originally in terra cotta) called precisely testo. The crepe thus obtained was cooked over the flame of the fireplace, without turning it. Today in our homes it is almost impossible to reproduce this ancient recipe of testaroli to the letter, Slow Food presidium. That’s why I thought of modernizing it, without altering it in substance, so that even at home you can enjoy this delicious dish. As an alternative to pesto, you can opt for a finely chopped basil, grated cheese and a drizzle of good oil. Simpler and more delicate, it follows exactly the traditional dressing.

Preparazzjoni

1

First, put the flour, salt and oil in a bowl.

2

Add the water slowly, mixing with a hand whisk. Create a smooth, lump-free batter.

3

Heat a lightly oiled non-stick or crepe pan and pour in the batter.

4

Form a 2-3 mm thick layer. Cook for a couple of minutes then turn and continue cooking.

5

Continue like this until you have finished the batter. Transfer the ready-made crepes onto a plate, one on top of the other.

6

With a pasta cutter, cut out lozenges of about 5 cm on each side.

7

Bring a saucepan of salted water to a boil and blanch the testaroli until they float to the surface.
Drain and toss with pesto.