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Photographed recipe: testaroli, Italian traditional recipe of Lunigiana

Back to the ingredients table

PREPARATION: "school of cuisine"


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.





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