As in all the ancient recipes the preparation is easy...the
difficult is to find the right consistency and roll correctly the pasta
mix both the flour varieties with salt, add water and stir for
avoiding lumps
until obtaining a fluid batter, to be spread with a spoon or
ladle
heat the skillet at high temperature and spread the
pasta with a ladle on. Attention: the particularity of this kind of
pasta is to be soft and porous in the middle (if some hole appear is well)
while its sides will be thin and crispy
wait until the testarolo will start dividing from the
skillet.
pay attention: as soon as its sides start to swell and the
flour changes color, it is the moment to turn it upside down.
cook it on the new side for short time (one minute), for not
drying it too much
put onto a dish some sauce and then the testarolo on. Cut it
to 4 slices. Spread sauce on it again. The sauce must be on both sides.
