Several years ago I was in Parma for Easter Weekend. We were invited to a friend's house for a meal, and she made a pasta dish with a simple pesto sauce.

The thing I haven't been able to get out of my mind ever since, was the home made pasta, and I can't remember the name.

It came home from the market rolled up like flat tortillas. My hostess then laid it out on the table and cut it into wide long strips.

The texture of the pasta was a bit like sour dough pancakes but with the resilance of pasta. I was told at the time it was a "traditional dish" for Easter.

Any ideas what this was? I can't get it out of my mind, even twelve years later.

Sounds like it might be testaroli.......a speciality of the Lunigiana area.

Good call Jim.
I Think it is a similar crepe type recipe. Will look it up tonight in my books!