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Testaroli, often referred as testarolo, is a  type of Italian pasta prepared using water, flour and salt.


A common dish in Lunigiana, a historical territory of Italy, which today falls within the provinces of Massa Carrara in Tuscany, and La Spezia in Liguria, the testarolo is the oldest type of pasta, originating from the Etruscan civilisation.


As tradition wants, it is precooked on a testo, a flat terracotta or cast iron cooking surface from which its name is derived.


How do I finish to cook testaroli? Easy! You cut the testaroli into lozenges – or any shape you like - 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.

How do I serve it? You can serve testaroli accompanied by:

✔ typical Ligurian sauces such as Pesto Genovese or walnut sauce

✔ butter or, more simply, the best DOP oil and a rich sprinkling of Parmigiano Reggiano.


Testaroli is a vegan product which, if served with oil, can be a tasty and special vegan option in your menu.

Our range of testaroli includes:

✔ Plain testarolo

✔ Black truffle testarolo

✔ Ceps testarolo

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