The Etruscan Testaroli with Walnut Pesto
The Etruscan Testaroli with Walnut Pesto is often considered Italy’s first true pasta — a dish that predates Rome and connects directly to the ancient kitchens of Etruria. Made by pan-cooking a simple flour batter like a pancake, then cutting it into diamond shapes and briefly boiling it, Testaroli has a soft, bread-like texture that soaks up flavor beautifully. Tossed in a rustic walnut and herb pesto made with parsley, mint, and sheep’s cheese, it delivers a deeply earthy, historical flavor. It’s a recipe that feels both ancient and timeless, a taste of Italy before pasta became famous.
Ingredients
For the Testaroli:
- 300 g ≈ 2 cups all-purpose flour (or a mix of spelt or durum for authenticity)
- 450 ml ≈ 1¾ cups warm water
- Pinch of salt
- Good olive oil for cooking
For the Walnut Pesto:
- 1 small bunch parsley
- 6 –8 basil leaves optional — basil existed in the region but wasn’t central until later
- 2 –3 sprigs mint or celery leaves
- 1 clove garlic
- 2 tbsp grated Pecorino sheep’s milk cheese, common in Etruria
- 1 tbsp crushed walnuts
- 3 –4 tbsp extra virgin olive oil
- Pinch sea salt
To serve:
- Grated Pecorino or Parmesan cheese
- Drizzle of olive oil
Instructions
Prepare the Testaroli Batter
- In a mixing bowl, combine flour and salt. Gradually whisk in warm water until smooth, forming a batter slightly thicker than pancake mix. Let it rest for 10–15 minutes.
Cook the Testaroli
- Heat a cast-iron skillet (or traditional testo pan) over medium heat and brush lightly with olive oil. Pour in a ladle of batter to make a round about 3–5 mm thick. Cook for 3–4 minutes until set and lightly golden underneath, then flip and cook the other side for about 1 minute. Repeat until all the batter is used.
Cut and Boil the Pasta
- Allow the cooked rounds to cool slightly, then cut into diamond or triangle shapes. Bring a pot of salted water to a boil, add the pieces, and cook for 1–2 minutes until tender. Drain well.
Make the Walnut Pesto
- In a mortar and pestle (or small food processor), pound garlic and salt into a paste. Add the herbs and crush until coarse. Mix in the walnuts and cheese, then drizzle in olive oil while stirring until you reach a smooth, creamy consistency. Taste and adjust salt if needed.
Combine and Serve
- Toss the warm Testaroli with the walnut pesto until evenly coated. Serve immediately with an extra drizzle of olive oil and a generous sprinkle of grated Pecorino cheese.
Video
Notes
- Use a cast-iron skillet or terracotta pan if possible to replicate the traditional testo used in Etruscan cooking.
- The pesto can be adjusted to taste — parsley and walnuts were historically accurate, while adding basil gives it a more modern Italian twist.
- Avoid overboiling the Testaroli; 1–2 minutes in hot water is enough to achieve the perfect tender, pasta-like texture.