Trofie
Small, twisted spindle-shaped pasta from Liguria, made from a simple flour and water dough. Each piece is rolled and twisted by hand to create a narrow spiral with tapered ends.
History & Tradition
Trofie are a traditional Ligurian pasta, classically paired with pesto alla genovese, often boiled together with potatoes and green beans. Making trofie requires practice -- the key is rolling and twisting each small piece of dough into a spindle shape. They can also be made with wheat bran for a more rustic, earthy flavor that pairs well with heartier meat sauces. Trofie are also available dried, though the handmade version has a distinctive texture.
Dough
How to Make
- Combine flour, salt, and water and knead energetically until smooth, about 10 minutes.
- Cover with plastic wrap and let rest for 30 minutes.
- Roll the dough into a thick log and cut into pieces.
- Roll each piece into a long rope about 1/2 inch thick.
- Cut the rope into 1/2-inch pieces and dust with flour.
- Working with one piece at a time, press down with your fingertips and roll it down the palm of your other hand to create a narrow spiral with tapered ends.
- Alternatively, pinch off pea-sized lumps and roll in the hollow of your palm against the board, then drag with a slant to twist.
- Dust with semolina flour and let dry on baking sheets.