One of the most ancient forms of pasta that originates from an area called Lunigiana, on the border between Liguria and Toscana. The traditional recipe requirers the use of the testo, a cast iron pan placed directly on a chestnut wood fire, but a cast iron skillet on your hob at home will work too.
200g plain flour
water at room temperature
click here for the cavolo nero pesto or here for traditional pesto recipe
knob of butter
1. Place the flour and a pinch of salt into a bowl and start pouring in water until you achieve a thick consistency (like pancake mix texture). Mix it all thoroughly so you achieve a smooth and lump free consistency.
2. Place the butter in a cast iron skillet on high heat and, once it has stopped bubbling, pour half the batter into it and wait for it to bubble. Once bubbles start to form flip the testarolo over and cook it for another minute.
3. Place all the round testaroli on a chopping board and cut them first vertically all the way through and then diagonally - the aim is to create diamond shaped pieces of pasta.
4. Bring a pot of water to boil, add a handful of rock salt and throw in the testaroli. Once they rise to the surface, drain them with a slotted spoon and serve with fresh pesto.