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Easy Etruscan pasta: Testaroli

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Ursula's Historical Recipes (and some books)
Ursula's Historical Recipes (and some books)
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Recipe Information

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Video-Specific Recipe

Testaroli

Cultural Context

Originating from the Lunigiana region in northern Italy, Testaroli is a traditional dish made from a simple batter of flour and water, cooked in a pot and then grilled. Often served with various toppings, it embodies the rustic Italian approach to cooking with minimal ingredients. Today, Testaroli is enjoyed in many Italian homes and has gained popularity in Italian restaurants worldwide, showcasing the versatility of this ancient dish.

ItalianITmain
45 min
medium
4 servings
Servings4
2 cups all-purpose flour
water (about 2 cups)
salt
olive oil
basil
walnuts (for pesto)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost-effective.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

1

Mix 2 cups of all-purpose flour with salt.

2

Add water (about 2 cups) to the flour and mix into a liquid dough.

3

Brush a pan with olive oil and make thin crêpes.

4

Cook the crêpes until they are light and not crispy.

5

Bring a pot of salted water to a boil.

6

Slice the crêpes into small diamond-shaped pieces.

7

Boil the diamond-shaped pieces in the water for a couple of minutes.

8

Serve with basil pesto made with walnuts.

Cooking Techniques

mixingboilinggrilling

Equipment Needed

panpot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milkwheat

Also Known As

TigelleTigelle di Testaroli
Local Name: Testaroli

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