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Testaroli della Lunigiana (Ancient Italian Pasta)
Ingredients
300 g all-purpose flour
200 ml water
1 pinch of salt
To serve
Extra virgin olive oil or basil pesto
Parmigiano Reggiano, grated
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Instructions
In a bowl, mix flour, water, and salt until smooth and pourable, similar to crêpe batter.
Heat a traditional testo or a non-stick pan over medium heat and lightly grease it.
Pour the batter into the pan, forming a thick flatbread. Cook until firm but not browned.
Remove and let cool, then cut into diamond or square shapes.
Bring salted water to a gentle simmer, not a rolling boil.
Drop the testaroli into the water for 1–2 minutes until they rise.
Drain and dress with olive oil or pesto. Finish with Parmigiano.
🌿 Older than pasta as we know it. Simple. Honest. Eternal.
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