Trofie Pasta
Trofie pasta is a classic handmade Italian pasta from Liguria, known for its twisted shape that perfectly clings to sauces like pesto Genovese.
Equipment
- Mixing Bowl
- Rolling Surface
- Knife or Dough Cutter
Ingredients
Pasta Dough
- 2 cups durum wheat semolina
- 1/2 cup water adjust as needed
Serving Suggestions
- Pesto Genovese for traditional flavor
- Grated Parmesan cheese
Instructions
- In a mixing bowl, combine the durum wheat semolina and water, mixing until a dough forms.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Cover and let the dough rest for 30 minutes.
- Roll small pieces of dough into thin ropes, then cut them into 1-inch pieces.
- Using your palm, roll each piece on a surface to create a twisted shape.
- Bring a large pot of salted water to a boil and cook the pasta for about 10-12 minutes until al dente.
- Drain and toss immediately with pesto Genovese and grated Parmesan cheese.
Notes
Handmade trofie pasta is best served fresh with a traditional pesto sauce, but it also pairs well with creamy walnut sauce or tomato-based seafood sauces.