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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

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Recipe: testaroli, Italian traditional recipe of Lunigiana

 

The testaroli are a quite disappeared recipe, with very ancient origin: it seems they are the oldest “pasta asciutta”. They derive their name from the testo, a flat or slightly domed cast iron or stone griddle that they're cooked on.This delicious dish is typical in an area called “lunigiana” situated across Liguria, Toscana and the province of Parma, Pontremoli and Bagnasco are the towns of this area. From the testarolo are obtained the pagnacci, many times confused with testaroli; it deals of the testaroli cut to lozenges,  put into boiling water for a moment and removed suddenly for dressing.

For making the testarolo is used a specific tool, and the ancient recipe requires the chimney…but you can make it at home using either an iron skillet or an earthenware pan. We have tested both (see the pictures) with good results.

go to other italian traditional recipesgo to other homemade pasta varieties recipes
BASIC INGREDIENTSWATER-DURUM WHEAT SEMOLINA FLOUR-COMMON WHEAT FLOUR
typologyTRADITIONAL RECIPE OF LUNIGIANA (TUSCANY AND LIGURIA)
ConservationPOSSIBLE
seasonALL
difficultiesLOW

Timetable

           served  15 MINUTES  (minimum)
cooking 7 MINUTES
 working   15 MINUTES

suggested wine: dry white

ingredients for  persons

DURUM WHEAT SEMOLINA FLOURoz 5,00150 GRAMS
COMMON WHEAT SEMOLINA FLOURoz,5,00150 GRAMS
WATER1 CUP300 CC
SALT1 PINCH1 PINCH

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