The Testaroli

The Lunigiana's Testaroli is a pasta of ancient origin. Common in the days of Imperial Rome, they have become over the centuries a flat first-class regional cuisine Liguria-Tuscany, simple and genuine. Today, they still made with the same few ingredients: then flour, water and salt.
The term "Testaroli" derives from the word "text", that is the cast's iron container (long time ago in clay) in which the first phase of their cooking. Are made from wheat flour (but certainly were originally made ​​with spelled) and appear as very thin discs.
The subsequent preparation is much simpler.
Are cut into large squares or diamond shapes and then poured into a pot of salted water that has reached boiling, making sure, before immersing it, immediately turn off the fire.
The cooking must be done then turn off the heat, for about 3 minutes.
Finally it down gently with a slotted spoon and seasoned with pesto - as tradition dictates of Lunigiana - or any other sauce (mushrooms, parmesan cheese, ricotta, etc..).
Their porosity can absorb the seasonings much more than normal pasta.