Ingredients Durum-wheat flour, salt, and water. In some areas, formerly emmer or chestnut flour.
How Made The flour is sifted with a pinch of salt into a bowl, and then enough water is added to make a light batter, which is left to rest for a long time. To make the testaroli, a special utensil called a testo is used: A ladleful of batter is poured into the lower part of the testo, called the testo sottano, which is quite hot (and was once greased with a piece of pork rind). The upper part of the testo, the testo soprano, radiates heat that cooks the batter into a thin crepe. The testaroli are subsequently cut into large lozenges, tossed into salted water that has been brought to a boil and turned off, and left for two or three minutes. They are then drained and sauced. Traditionally, the testo is put into a wood-fired oven or directly on the hearth.
