Ingredients: water, stone-ground flour of wheat type '0' from Grains 100% Tuscan, iodized salt.
In the Pontremoli's tradition, the Testarolo marries with pesto genovese, but is excellent also with the extra virgin olive oil and a sprinkling of parmigiano or pecorino. Or with sauce of porcini mushrooms, walnut sauce, ragout of venison.
How to cook: Bring to boil salt water in a pot,switch off fire and put testarolo cut into squares for 1 minutes into water. Quickly drain with a slotted spoon and arrange them in the dish, to season with Genovese pesto, sauce of mushrooms, walnut cream, ragù or simply with extra virgin olive oil and grana.