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Testaroli

Diamond shaped pasta made with the same batter used to make panigacci flatbread, commonly served with pesto

Source: Wikipedia

Testaroli
Public Domain

Recipes

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Testaroli of Lunigiana a tasty specialty of Tuscany

Testaroli of Lunigiana is a specialty food of northern Tuscany. They are a simple kind of pasta so delicious if served with pesto sauce...
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Testaroli (Tuscan Pancake Pasta) With Pesto Recipe

Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make...
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Testaroli al Pesto Recipe - Great Italian Chefs

Testaroli are a rather unique kind of pasta from Tuscany, made from crepes rather than a traditional dough. The crepes are cut into diamonds then boiled briefly before being tossed with vibrant pesto, or indeed any other sauce of your choosing...
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Testaroli Pasta Recipe - Classic Italian Pasta - Ramshackle Pantry

Testaroli is a unique, tasty, & traditional Italian pasta that you should be trying. Make a from-scratch pasta that some believe to be the first pasta ever made. Give it a try...
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Testaroli with Pesto - How to Make Testaroli, Also Known as Italian Crepes

Testaroli with Pesto. A recipe that has been around since the time of the Etruscans. It's so good I can understand why...
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Testaroli con Pesto alla Genovese | Italian Food, Wine, and Travel

Recipes from Italiaoutdoors Food and Wine - creator of unique bike, hike and walking adventures in Italy. Small group, owner/expert led. The Best of Italy - Outdoors, Food and Wine...
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Testaroli with artichokes, white sauce and basil coulis - In viaggio in cucina

Testaroli are easy to prepare, just cut them into squares or diamonds of about five centimeters per side and plunge them into boiling salted water...
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Testaroli With Almond and Sun-Dried Tomato Pesto [Vegan] – One Green Planet

In this recipe, testaroli is tossed in a savory almond and sun-dried tomato pasta, then topped with hijiki and gomasio to add umami flavor...

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