Trofie
Originating in Liguria, trofie is a classic Italian pasta made from egg-free fresh pasta dough with Caputo "00" Pasta Fresca flour and water, traditionally paired with fresh basil pesto.
- Yield: Any
- Prep Time: 15 min
Ingredients
Learn how to make traditional trofie pasta from Liguria using simple dough, a cutting board, and a knife. Roll, cut, twist, and dust with semolina for perfect shapes.
Instructions
Instructions
- Once your Italian fresh pasta dough without eggs has rested for at least 30 minutes, begin rolling it out on a large surface dusted with Caputo Semolina Flour.
- Cut the dough into four pieces, working with one piece at a time. Keep the remaining dough covered in plastic to prevent it from drying out.
- Roll the dough into a long rope, then cut or tear it into ¼-inch pieces.
- Roll each piece between your palms to lightly flatten it, then place it onto a cutting board dusted with Caputo Semolina Flour.
- Using the side of your hand, press into the dough starting at the top and pull toward you. The dough will spiral as you roll, and the semolina-dusted surface will help it hold its shape.
- This shape can be tricky, so don't be discouraged. If it doesn't work the first few tries, simply ball the dough up and try again. Once you get it, you won't turn back.
- Repeat with the remaining dough until the desired amount is complete.
- When ready to cook, place the fresh pasta into salted boiling water and cook for 2–3 minutes.
- Toss and finish cooking the trofie in your favorite sauce. We recommend fresh pesto.
Notes
- If you'd like to save the pasta for later, allow it to dry completely, dusted with semolina flour. Store in an airtight container for up to 3 months.
Products Used In The Recipe
About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.