What You Need to Know
Hydrated wheat flour undergoes rapid gelatinization on heated stone (200-250°C), forming a protein network while residual moisture creates steam pockets. Subsequent slicing maximizes sauce-adhering surface area through starch exposure.
Produces irregularly textured pasta with superior sauce adhesion due to microporous structure from uneven stone heat transfer.
Key Parameters
Temperature
230°C
180°C - 280°C
Time
3 minutes per side
2 minutes - 7 minutes
Equipment
Testo (cast iron or stone slab)Spianatoia (wooden board for slicing)Mezzaluna knife
Steps
- 1.
Testarolo al pesto (Pontremoli): Porous structure traps basil oils
The Science
Primary Reaction
Starch gelatinization (60-80°C)