Homemade Trofie Pasta

Name: Homemade Trofie Pasta
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 2/3 cups semolina flour (about 200 grams); scant 1/2 cup water (about 100 grams)

Flavia Giordano @flavia

Malmo, Skåne, Svezia

There’s no Liguria without trofie (and without pesto). Here’s a step-by-step tutorial recipe to teach you how to make them from scratch.

Flavia Giordano @flavia

Malmo, Skåne, Svezia

There’s no Liguria without trofie (and without pesto). Here’s a step-by-step tutorial recipe to teach you how to make them from scratch.

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Ingredients

30 minutes + 30 minutes resting

Serves 2 servings

1 2/3 cupssemolina flour (about 200 grams)
scant 1/2 cup water (about 100 grams)

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Steps

30 minutes + 30 minutes resting

1

On a work surface, mix the semolina flour with the water and knead well until you have a smooth, elastic dough. Cover with a bowl and let rest for 30 minutes.
2

Cut off a piece of dough and roll it into a rope about the thickness of your pinky finger (or a little thicker).
3

Cut off a small piece of dough and, using your palm, roll it into a thin rope, tapering the ends.
4

Using a spatula, drag the dough diagonally to twist it into shape.
5

That’s your trofia! Continue with the rest of the dough until finished. Cook and serve with your favorite sauce. They’re perfect with pesto (as I did), but also great with a fresh tomato and basil sauce.