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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.
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Prep Time 15 minutes
Cook Time 20 minutes

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IngredientsMethodVideoNotes

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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.