Testaroli is among the oldest (and strangest) pastas in Italy, most likely going again to the traditional Roman empire. A easy batter is cooked in a scorching pan like a crepe, then left to chill and minimize into diamond shapes earlier than being boiled like commonplace pasta. Since the dough is pre-cooked, the pasta has a novel taste that lends itself to easy sauces: all you want is olive oil and cheese!
Watch the Pasta Grammar video:
TESTAROLI RECIPE
Makes: 4 servings
Cook dinner Time: 1 hour
For this recipe, you’re going to want:
- 3 ⅓ cups (400 g) all-purpose flour
- 2 cups of water, adjusted (see underneath)
- Salt
- Additional-virgin olive oil
- Grated pecorino cheese
In a bowl, whisk in combination the flour and water right into a thick batter. Relying at the local weather and flour you utilize, it’s possible you’ll to find you want relatively extra water or extra flour to get the best consistency. We propose testing the video above to look what it must appear to be.
Warmth a big non-stick pan over top warmth. When the pan is rather scorching, ladle in sufficient of the batter to hide the ground of the pan and unfold it frivolously throughout. Duvet the pan and let the dough prepare dinner till the ground begins to brown (you’ll test it by means of lifting up with a spatula). Moderately turn the pasta and prepare dinner the opposite aspect in the similar method.
Slide the pasta out of the pan and repeat to prepare dinner the rest batter in batches. Let the cooked pasta cool for roughly 20 mins. In the meantime, carry a big pot of water to boil and salt it generously.
Minimize the pasta into massive diamond shapes (don’t fear about being too actual). Upload the pasta into the water and boil for 1 to two mins. Because the pasta chefs, generously drizzle your serving plates with olive oil.
The usage of a slotted spoon, scoop the pasta out and serve at the plates. Most sensible with a beneficiant drizzle of olive oil and a lot of grated pecorino cheese.
Buon appetito!
This pasta may be usually served with pesto alla Genovese. Take a look at our do-it-yourself recipe right here!
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