How to make homemade Lunigiana testaroli, a typical recipe from the Lunigiana and Ligurian traditions, a tasty first course to be seasoned with Genoese pesto.
Testaroli recipe from Lunigiana
The testaroli represent a dish included among the typical products of Lunigiana in Tuscany and their origin seems to date back to the era of Ancient Rome with reference perhaps to the Roman town of Luni, thus giving it the imprint of first course among the older.
The ingredients are water and flour mixed together until you get a very fluid batter to bake in the wood oven for a few minutes inside special terracotta containers called texts.
After cooking, the pasta discs obtained are ready to be cut into squares of variable size before immersing them in boiling water for a few minutes.
The best seasoning before serving them is the so-called Genoese pesto.
This type of sauce is obtained by combining basil and crushed pine nuts mixed with olive oil and adding pecorino cheese to taste.
