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Home » Pasta » Pasta for Sauce » Testaroli

Testaroli

Testaroli are both a pasta and a bread, made in the Lunigiana valley area in Tuscany, Italy, on the border with Liguria.

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.”

History Notes

The flour used to be made with emmer.

Language Notes

The name Testaroli comes from the word “testo”, meaning “pan.”

Other names

Italian: Panigacci, Testaroli

This page first published: Jun 25, 2005 · Updated: Jun 9, 2018.

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Tagged With: Flat Breads, Italian Breads, Tuscan Food

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