The batter is made from equal parts of water and wheat flour. It needs to be the thickness of heavy cream, or pancake batter.
A pan is heated, oiled with olive oil, and the batter poured in thinly and fried like a thin pancake. It is cooked for 3 minutes, flipped, and cooked for another three.
For use as a pasta, Testaroli is then cut up into squares, diamonds or wide ribbons called “lasagnette,” then simmered for a minute in salted boiling water, and drained. Sometimes a few chestnut leaves are added to the boiling water. The pasta can be garnished with just butter, or with pesto, with tomato sauce or with a sauce made from porcini mushrooms.
For use as a bread, the Testaroli will be removed from the pan, and stacked in wicker baskets, then served whole as an accompaniment to salamis and creamy cheeses. Served this way, it becomes a quick, flat bread that is referred to as “panigacci.”
The flour used to be made with emmer.
The name Testaroli comes from the word “testo”, meaning “pan.”