 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Main ingredients | Flour, water |
| Variations | Falsi testaroli al ragù |
| Other information | May be served withpesto,olive oil,pecorino,Parmesan, and garlic. |
Testaroli, sometimes referred to astestarolo,[1] is a type of thin spongypasta orbread inItalian cuisine that is prepared in circular sheets using water, flour, and salt, which is then sliced into diamond or rectangular shapes. A common dish in theLunigiana region and historical territory ofItaly, it is anancient pasta originating from theEtruscan civilization of Italy.Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southernLiguria and northernTuscany regions of Italy.
Testaroli is prepared from abatter that is cooked on a hot flat surface, after which it may be consumed. It is traditionally cooked on atesto, a flatterracotta orcast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served.Testaroli is sometimes referred to as a bread, and is sometimes referred to as acrêpe. It may be dressed withpesto sauce or other ingredients such asolive oil,pecorino,Parmesan, and garlic.Falsi testaroli al ragù is a similar dish, prepared using sliced pasta dough and aragù sauce.
Testaroli's name is based upon thetesto, aterracotta orcast iron cooking device with a hot, flat surface thattestaroli is traditionally cooked on.[2][3]
Testaroli is anancient pasta[4][5] that originated from theEtruscan civilization,[6] acivilization of ancient Italy. The bookRustico: Regional Italian Country Cooking states thattestaroli is "a direct descendant of the porridges of theNeolithic age that were poured over hot stones to cook".[2] It is a native dish of the southernLiguria and northernTuscany regions of Italy.[4][5] According to an article published byThe Wall Street Journal, it is "the earliest recorded pasta".[1]
In the Italianprovince of Massa-Carrara, located within the Tuscany region, it was apeasant food consumed as a one-course meal, topped with grated cheese and olive oil.[7] In Massa and Carrara, it was sometimes accompanied withstracchino cheese orcharcuterie.[7]Testaroli remains a very popular dish inPontremoli, a small town in the province of Massa-Carrara, where it is served at virtually every restaurant in the town, during both mornings and evenings.[a]Testaroli is also a common and specialty dish in theLunigiana region and historical territory of Italy, which is located between the Liguria and Tuscany regions.[6][9][10]
Testaroli is a type of pancake-likepasta prepared using water, wheat flour, and salt that is sliced into triangular shapes.[b][6][12]Chestnut flour is sometimes used in its preparation.[9][13] The ingredients are mixed together and prepared as abatter, after which it is cooked, sometimes using a two-stage cooking process.[6] In the typical first stage, and sometimes only stage of cooking, the batter is poured and cooked on a hot, flat surface in the style of a pancake orcrêpe.[c][4][6][10][15] In this process,testaroli is traditionally cooked on atesto,[6] which may be prepared for use by being heated over hot coals.[15] Askillet is another cooking device that can be used to cook the batter.[d] The pasta is then sliced into triangles, and is sometimes directly served after this cooking process.[1][10] In the second cooking stage that is sometimes performed, the pasta may be set aside to cool, and then cooked further in boiling water.[6][16]
Testaroli is sometimes referred to as a type of bread that is similar tofocaccia,[3] and is also sometimes referred to as a crêpe.[17] The bookThe Italian Country Table refers totestaroli as a "near cousin to pasta", and as a "great round pancake-like bread no more than a quarter inch thick".[3] This book also states that when it is baked to a crisp texture, it can be consumed in the style of a bread, whereas when baked less, it may have a spongy and soft texture, like a pasta.[e] Cooking methods vary in different areas of Italy, and some of these methods are traditional in nature.[e]
Testaroli is sometimes served withpesto sauce,[6][17] which is a common addition to it in theLiguria andTuscany regions of Italy.[10][13][18] Another dressing method includes the addition of olive oil,pecorino,Parmesan, garlic and basil.[10][18][19] Significant amounts of sauce may absorb intotestaroli.[5]
A very similar dish isfalsi testaroli al ragù, which is prepared using sliced pasta dough and does not involve the use of a batter or cooking on atesto.[15] It is served with aragù, an Italian meat-based sauce.[15]
| Types | |||||||
|---|---|---|---|---|---|---|---|
| Cooking | |||||||
| Producers |
| ||||||
| Equipment manufacturers | |||||||
| See also | |||||||
