We continue our journey into the typical fresh pasta of Liguria and this week we discuss Testaroli and Panigacci, whose sauce par excellence is Pesto Genovese.

As promised we continue to tell you about our typical fresh pasta from Liguria, and today it is the turn of Testaroli, lovers of Pesto Genovese, and Panigacci.

Testaroli and Panigacci: the origins

Testaroli are typical of the Riviera di Levante, in the area straddling Tuscany, while Panigacci are Tuscan, originating in Lunigiana, but also widespread in Liguria.
They are part of the poor cuisine of yesteryear, and for some people Testaroli are considered the true ancestors of pasta.

Testaroli and Panigacci, a very similar dough, but with some differences

Testaroli and Panigacci have a very similar dough, that is, a rather liquid batter with flour, water, and salt, but they are different in texture, shape, and cooking method.
The ‘most fluid dough turns out to be that of Testaroli, which once prepared are baked in a wood-burning oven in “testi,” large cast-iron pans.
The best known are those of Luinigiana and are large disks of dough cut into lozenges.
These want a very short cooking time in water and then are traditionally seasoned with Pesto alla Genovese.
Panigacci have a thicker batter than Testaroli, which is poured into small flat earthenware texts with a raised rim and then set to heat over the fire.
The texts are then stacked on top of each other so that the batter remains flattened and cooks due to the heat built up in the texts.
When cooked, they come off and are served accompanied with various cold cuts.

Testaieu, the Ligurian variant of panigacci

Testaieu are a Ligurian variant of the Tuscan Panigacci, convex and somewhat softer, also very “friendly” to Pesto alla Genovese.

It is good to see how many uses there are for enjoying our Fresh Pesto, always prepared with love and passion for healthy and good things.

Photo from www.zezazone.it