Tag: Trofie

Homemade Trofie like in Liguria: let's learn the recipe – Italian Cuisine

It is the best known and most appreciated Ligurian pasta. Let's learn how to make it with our hands: three ingredients and a little manual skills are enough

It is one of the most famous dishes of all Liguria, although its origin dates back to a small village on the east coast of Genoa, Sori: le trofie they are a must try for anyone who loves pesto and fresh pasta. And like any type of fresh pasta, they can also be prepared at home. Do you want to try?

An ancient pasta

Trofie are a pasta that Ligurian women have always made at home, thanks to the fact that only three ingredients are needed to prepare them: water, semolina and salt. Once, their particular and elongated shape was obtained with a wooden knitting needle, along which a small piece of dough was rolled up and then crushed with the palm of the hand. Now the production is mostly industrial, with special machinery. Trying to make them at home gives, as always, a very special taste.


Semolina, not flour

The recipe for hand made trofie involves the use of semolina and not flour. But what is the difference between the two? And how do they recognize each other? The flour is the result of the grinding of soft wheat, while the semolina comes from the grinding of durum wheat. The first has a more rounded shape and a more crumbly consistency, while durum wheat has a more elongated shape and is, in fact, harder. The flours deriving from these two grains also show some differences: the first has a whiter color and is softer to the touch, the second instead has a more yellow color and is more grainy.

The recipe for homemade trofie

For 6 people: arrange 400 g of semolina on a fountain table, add a pinch of salt and as much water as you need to have a homogeneous and elastic mixture. Add it little by little. Then work the dough for ten minutes and then let it rest out of the refrigerator for about 30 minutes, covered with a cloth. Then detach some pieces the size of a marble and with the palm of your hand roll the pieces of dough on the pastry board, obtaining twisted dumplings, with the thinner ends of the central part. Throw them in a pot with boiling water and salt and let them cook for 4 minutes and then drain them, keeping a little cooking water, which you will need to dilute the pesto.

Here are our recipes with trofie

Trofie recipe with sea urchins and Tuscan black truffle – Italian Cuisine

Trofie recipe with sea urchins and Tuscan black truffle

  • 200 g flour 00
  • 50 g re-milled durum wheat semolina
  • 12 sea urchins
  • garlic
  • chilli compote
  • black summer truffle
  • extra virgin olive oil
  • butter
  • pepper
  • salt

For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.

Trofie recipe with Ligurian pesto – Italian Cuisine

Trofie recipe with Ligurian pesto

Flour, water, salt and many small gestures handed down from generation to generation. A mortar, garlic, oil, basil, parmesan, pecorino cheese, pine nuts and we fly to Liguria in front of a magnificent plate of trofie with pesto

  • 60 g extra virgin olive oil
  • 30 g Parmigiano Reggiano Dop
  • 25 g basil leaves
  • 10 g pine nuts
  • 10 g Sardinian pecorino
  • 1 small garlic clove
  • coarse salt

Jumbled up the 2 flours and mix them with about 125-130 g of water and a pinch of salt. Leave the dough to rest for 30 minutes, covered with a towel or bowl.
disconnect then from the dough, a few at a time, pieces of pasta as large as chickpeas; roll them in your hands, place the spindles obtained on the surface and twist them, one by one, under the hand, pressing them slightly with a diagonal movement.

Mash in the mortar the clove of garlic with some coarse salt; add the pine nuts and basil and mash them gently with the pestle. Incorporate the grated Parmesan and Pecorino. Finally mix with the oil, adding it flush. If you also want to use the blender, start creating an emulsion with pine nuts, chopped garlic and a little oil; then add the basil and the rest of the oil. At the end, mix the cheeses mixing with a spoon.
Boil the trofie in boiling salted water for 4-5 minutes, drain them al dente and season with the pesto, diluted with 1-2 tablespoons of cooking water.

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