According to some sources, the origin of Testarolo dates back to Ancient Rome, the oldest type of pasta. Made with water, flour and salt, without the use of yeast, it is prepared by mixing the ingredients in a fluid batter cooked for a few minutes to form a kind of pancake a few millimeters thick. The cooking takes place in special containers called “Texts”, also of ancient origin, once in terracotta or cast iron. Even today they represent one of the most traditional dishes and, as the ancient recipe provides, they are cut into lozenges of about 4 cm on each side, bringing a pot of salted water to a boil; once the water boils, the heat is turned off and the cut testaroli are immersed in order to revive them for about a minute. All that remains is to serve them accompanied by typical Ligurian sauces such as Pesto Genovese or walnut sauce, or more simply by the best DOP oil and a rich sprinkling of Parmigiano Reggiano.
INGREDIENTS: Type “0” soft wheat flour, water, salt. Allergens in bold.
NUTRITIONAL VALUES for 100 g of product: Energy 226 Kcal – 957KJ; Fat 0.9 g of which saturated 0.2 g; Carbohydrates 46 g of which sugars 1,4 g; Protein 6.9 g; Salt 0.6 g
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