| As in all the ancient recipes the preparation is easy...the difficult is to find the right consistency and roll correctly the dough |
| mix both the flour varieties with salt, add water and stir for avoiding lumps | 
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| until obtaining a fluid batter, to be spread with a spoon or ladle |
| heat the skillet at high temperature and spread the dough with a ladle on. Attention: the particularity of this kind of dough is to be soft and porous in the middle (if some hole appear is well) while its sides will be thin and crispy | 
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| wait until the testarolo will start separating 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. | 
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| 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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