Egg pasta in Genoese style: Testaroli

When we think of Italian cuisine, one of the first dishes that come to mind is pasta. From different shapes to various sauces, Italy offers a wide array of pasta dishes that cater to every taste. However, have you ever heard of Testaroli, a unique type of pasta from the Genoa region of Italy?

Testaroli is not your typical pasta dish. It is a unique specialty that resembles a cross between pasta and pancakes. This delicious delicacy has a long history dating back to the Middle Ages, originating from the Ligurian region of Italy. The name Testaroli comes from the word “testo,” which refers to the terracotta disc on which the pasta used to be cooked.

What makes Testaroli so special is the batter-like mixture used to create the pasta. Unlike traditional pasta dough made from flour and water, Testaroli is made using a combination of flour, water, and eggs. The addition of eggs gives the pasta a rich and velvety texture, making it a perfect base for different sauces and toppings.

Preparing Testaroli is a unique experience. The batter is poured onto a hot, greased iron testo (similar to a griddle or skillet), and it is cooked until it forms a round, thin pancake-like shape. The heat causes the batter to immediately solidify, creating a crepe-like texture. After a few minutes, the pasta is flipped and cooked briefly on the other side. The process is repeated until all the batter is used, resulting in a stack of Testaroli pancakes.

Once cooked, Testaroli can be served in various ways. It is typically cut into diamond or square shapes and topped with a variety of sauces. The most traditional sauce to accompany Testaroli is Pesto Genovese, a flavorful blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil. The combination of the velvety pasta and the vibrant green pesto is a match made in culinary heaven.

Unlike traditional pasta, Testaroli has a unique texture that is both light and delicate. The egg-rich batter gives it a subtle richness that pairs well with a variety of flavors. Apart from Pesto Genovese, Testaroli can be served with tomato sauce, mushrooms, cheese, or even eaten plain with a drizzle of olive oil and a sprinkle of salt.

Testaroli is not only delicious but also culturally significant for the Genoese region. It is a dish that has been passed down through generations, preserving the culinary heritage and traditions of the area. Its popularity has spread beyond Italy, and today you can find it in many Italian restaurants around the world.

So, the next time you’re in search of a unique and flavorful pasta experience, consider trying Testaroli, the egg pasta in Genoese style. With its rich history, delicate texture, and versatile sauce pairings, Testaroli is a dish that will transport your taste buds to the heart of Italy.