Trofie is a Ligurian pasta made with flour and water, no eggs. You cut the dough into little pieces and then, you roll each one between your palms. You do not need any machine to prepare this kind of pasta. A good way to cope with the task of shaping pasta is to enlist the help of your family. Kids find it particularly fun, and trofie will be done in no time!

Ingredients for 4 people:

Preparation

Mix flour and salt in a large bowl. Make a well in the center and pour in the water. Start mixing the ingredients untill all the flour is incorporated and the dough looks cohesive (if the dough is too sticky, add a bit more flour).

When the dough has the right consistency, place it in a bowl and let it rest for about 10 minutes.

At this point, sprinkle the work surface with some flour. Place the dough on the floured work surface and cut a piece of dough with a knife.

Then, roll it on the lightly floured surface with 2 hands and cut it into little pieces (about the size of a chickpeas) and roll under your index and middle fingers to obtain a little spirals shaped like screws.

Repeat with the rest of the dough and finally, let rest the pasta for about 1 hour at room temperature.

Ligurian people, usually eat trofie with pesto sauce and some grated parmigiano cheese. The original pesto sauce recipe can be found at Pesto sauce recipe.

How to cook trofie

Bring a large pot of water to a boil and season with salt. Pour the trofie in the pot and cook them til they rise to the surface.

Finally, drain them and serve immediately with pesto sauce and grated parmigiano.

Suggestions:

You can serve trofie with walnut sauce, they are good as with the pesto sauce. Try The Walnut sauce recipe.