Etruscan Testaroli (Bronze Age Pasta) | The World That Was

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Toss a half a cup of plain white flour into a bowl along with some wholemeal flour.

Mix in an equal amount of water to form a very thin slurry.

Pour a ladle full of the batter onto a pan that's been oiled with olive oil.

Spread the batter into a very thin layer by tilting the pan around, like a crepe.

Cook the thin layer of batter for a minute or two over high heat until the edges start to firm up slightly.

Flip the batter over to cook the other side for another minute or two.

Once cooked, serve warm with a dollop of pesto on top.

For modern testaroli, place the dough discs onto a cutting board and score them a few times with a sharp knife.

Cut the scored discs at an angle to create thin dough diamonds.

Toss the dough diamonds into a pot of boiling water and let them cook for a few minutes until tender.

Drain the cooked testaroli using a colander or slotted spoon and place them into a bowl.

Serve warm with a large dollop of pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens