Troccoli

Hand-Cut Puglia

Thick, square-sectioned noodles from Puglia, cut using a special grooved rolling pin called a troccolaturo. The grooves on the rolling pin simultaneously cut and texture the pasta, giving it a rough surface that holds sauce well.

History & Tradition

Troccoli take their name from the troccolaturo, a special grooved rolling pin traditionally used in Puglia to cut and texture the pasta in one pass. The tool creates thick, rough-surfaced noodles with a square cross-section that holds sauce beautifully. Troccoli are closely related to the spaghetti alla chitarra of Abruzzo, as both use special tools to cut square-profile noodles, but the troccolaturo creates a distinctly rougher texture. They are traditional to Puglia and are typically served with robust meat sauces or vegetable-based condiments.

Dough

Semolina & Water Dough Standard Egg Dough

How to Make

Make a dough from durum wheat flour and eggs (or water), kneading until firm and smooth.
Let the dough rest, covered, for at least 30 minutes.
Roll out the dough into a sheet about 1/8 inch thick.
Roll the troccolaturo (grooved rolling pin) firmly across the sheet to cut and texture the pasta into thick strands.
Separate the strands and dust with semolina flour.
Boil in plenty of salted water until al dente.