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ITALIAN RECIPES WITH PICTURES

TESTAROLI RECIPES

The testaroli are a pasta variety traditional of The Lunigiana, a valley situated across the borders of Tuscany and Liguria. Their name is due to the particular tool used for making them, called "testo". This kind of pasta is very easy to make , but also very different from other pasta varieties, at fisrst you don' need to knead. Then for its ingredients, a half semolina flour and the other half common wheat flour. Then for its consistency: it is the only pasta with a porous and rather soft consistency. These characteristics make  it a pasta which combines very well with creamy sauces, taking all their flavours, giving back into your mouth a very particular and intense taste. After that it is the only pasta variety that you must not knead, it is liquid, but with a dense consistence.

The recipes are proposed in order of arrival. The recipes are split into two pages: the ingredients table, with doses, cooking time and notes about ingredients and cooking techniques, linked to the text. The step-by-step explained and photographed recipe, with pictures of the finished dish and of each preparation step, is linked to the picture.

recipes for testaroli

youtube
GO TO THE BASIC VIDEO RECIPE

testaroli with fresh tuna

FIRST COURSE

 

testaroli recipea very tasty recipe for the testaroli, combined with tuna4
testaroli with porcini mushrooms sauce

FIRST COURSE

testaroli recipea traditional recipe for the testaroli easy to make in every season and with a very particular taste3
testaroli with pesto Genovese

FIRST COURSE

testaroli recipe

 

The testaroli of Lunigiana are a magnificent recipe of Pontremoli, during the summer traditionally seasoned with pesto Genovese

2

testaroli of Lunigiana

BASIC RECIPE

testaroli recipeThe testaroli are a quite disappeared recipe, with very ancient origin: it seems they are the oldest “pasta asciutta” (dry pasta)1

testaroli tool

testaroli recipes

testaroli recipes

testaroli recipes

 
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