Testaroli, Grandma Irma’s recipe. When I eat this delight, I am immediately teleported back 30 years, during my teenage years and the month-long vacations in Tuscany.
If I close my eyes, I see the sun, the gardens, the blue sky, I hear the incessant singing of cicadas, the laughter, a wonderful period when I spent all my time outside playing and came back home only to eat.
And one of the dishes that Grandma Irma occasionally prepared for me was this: the testaroli, which didn’t exist in Genoa.
A very easy dish to prepare that I suggest with pesto, whose recipe you can find by clicking on this link.
So let’s cut to the chase and prepare these testaroli together, Grandma Irma’s recipe, eh belìn, how delicious!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: Testaroli Grandma Irma’s Recipe
- 10.5 oz spelt flour
- 2 1/8 cups water
- to taste salt
Tools: Testaroli Grandma Irma’s Recipe
- 1 Cast Iron Skillet
- 1 Skillet
Steps: Testaroli Grandma Irma’s Recipe
In a bowl, pour in the flour and salt (about 2/3 grams), gradually pour in the water while stirring with a whisk; you should achieve a smooth and liquid mixture.
Francy’s Tip: if lumps appear in the batter, use an immersion blender to help.
If you have a cast iron skillet, it’s time to take it out; otherwise, you can use a non-stick pan. Using a ladle, pour the batter into the pan: the thickness of the dough should be about 1/4 inch. Cook on one side for 3–4 minutes with a lid on, then flip and cook the other side.
Let the discs cool and then cut them into squares. In a pot, bring salted water to a boil, lower the heat and cook for 30 seconds, drain and dress with pesto.
Serve immediately and enjoy your meal!
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FAQ (Questions and Answers)
How to store them?
In the fridge for up to one day, I recommend not cutting them, but placing the discs in a container separated by parchment paper and closed with plastic wrap.
What other dressing can I use?
I also love them simply dressed with oil and lots of Parmesan.
Can they be frozen?
I do not recommend it.
