Below is a list of all known varieties for Testaroli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Testaroli (Buckwheat Blend) | Testaroli using a blend emphasizing buckwheat flour for a darker color and nutty flavor. |
| Testaroli (Gluten-Free) | Testaroli made from chickpea or rice flour only, adhering to a gluten-free diet. |
| Testaroli (Thick-Cut) | Thick-cut, rustic pieces, which retain a substantial, chewy texture. |
| Testaroli (Thin-Cut) | The pancake-like pasta cut into very thin diamonds or strips, preferred for lighter pestos. |
| Testaroli (Wheat Flour Blend) | Testaroli made with a blend of wheat flours, slightly modernizing the ancient chickpea/buckwheat recipe. |
| Testaroli (Wheat Flour Only) | Testaroli made using modern wheat flour, resulting in a lighter-colored pancake. |