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.