Testaroli, sometimes referred to as testarolo,[1] is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes.

[1] In the Italian province of Massa-Carrara, located within the Tuscany region, it was a peasant food consumed as a one-course meal, topped with grated cheese and olive oil.

[6][9][10] Testaroli is a type of pancake-like pasta prepared using water, wheat flour and salt that is sliced into triangular shapes.

[17] The book The Italian Country Table refers to testaroli as a "near cousin to pasta", and as a "great round pancake-like bread no more than a quarter inch thick".

[e] Testaroli is sometimes served with pesto sauce,[6][17] which is a common addition to it in the Liguria and Tuscany regions of Italy.

[10][13][18] Another dressing method includes the addition of olive oil, pecorino, Parmesan, garlic and basil.

[5] A very similar dish is falsi testaroli al ragù, which is prepared using sliced pasta dough and does not involve the use of a batter or cooking on a testo.