Discover testaroli! Griddled pasta served with pesto | Pasta Grannies

Testaroli have been made since Etruscan times (over 2 thousand years ago) and they are a precursor to pasta as we know it. Alessandra and her mum Adalgisa (see http://www.testarolando.com) show the artisanal method; while 90 year old Renata, with help from her grandson Federico, share the domestic way of making them.
You can make them if you have a heavy cast iron frying pan,
400g 00 or plain, all purpose flour
300g water
pinch of salt
a fat of some kind to grease the pan
If you want to make them a bit more spongy/bubbled like Alessandra's version, add a pinch of baking powder.

The topping can be anything you fancy, but pesto with extra parmesan and olive oil is delicious.

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