Sunday Pasta: Trofie

And here we are for the second installment of my pasta series. This time I moved to Liguria and I made trofie. Trofie are typically served with the staple of every Ligurian home: pesto.

Trofie are easy to shape and little ones could lend a hand in the shaping process if they like it. All you really have to do is roll the dough between your fingers. But trofie are also relatively hard to cook. Meaning if they dry out too long they take forever to cook. So my advice is to make them as thin as you can and to not let them sit forever before cooking. A couple of hours should be more of enough  drying time.

Sunday Pasta: Trofie

Prep Time: 1 hour

Cook Time: 20 minutes

Yield: 3 Servings

Sunday Pasta: Trofie


  • 1/2 lb semolina flour
  • 1/4 cup warm water
  • Sauce
  • 1 large bung basil
  • 2 tbsp pine nuts
  • 2 tbsp grated parmesan
  • 1/4 cup good quality extra virgin olive oil
  • 1 small garlic clove
  • salt


  1. Place the semolina on a table and create a large well in the middle of the semolina flour. Pour the warm water in the well and quickly mix in the flour. The dough will rapidly come together in a smooth and relatively tough mass. Knead the dough until all the flour has been incorporated and the dough looks smooth. Place the dough under a bowl for 10 minutes or so to rest so that the gluten can relax.
  2. While the dough is resting set up your work station. Place a large wooden board on the table, get a table knife and get a couple of cookies cooling rack that you will use for drying the pasta. If you don't have the cooling racks, you can use a couple of kitchen towels.
  3. Get a small portion, about 1/10th, of the dough and roll it into a long narrow roll, about as thick as a finger. keep the rest of the dough under the bowl. Now you are ready to start shaping the trofie.
  4. With a knife cut a small pea sized piece of dough. Roll the pasta dough between your hands and then on the surface of the wooden board to get a thin log of pasta with gooves and thin ends as the ones in the picture. See the video below, is much easier done than said.
  5. Place the shaped trofie to dry on a cooling rack or on a kitchen towel for about 2 hour. Don't let dry too long or you will have to cook the pasta forever.
  6. Sauce
  7. The traditional way of preparing trofie is with pesto. Blend a big bunch of basil with parmesan, pine nuts and a very small garlic glove. Keep blending and add enough oil to get a smooth paste. Add salt to taste.
  8. Cook the trofie in boiling water for 15-20 minutes. If you want to make this pasta dish more substantial, you can boil the pasta with diced potatoes and green beans. After draining add the pesto, using some of the pasta water to thin it out.

I am sharing this recipe with the PastaLove bloghop! Check out other great pasta dishes!


This entry was posted in Almost vegan, Home-made, Pasta, Primi, Vegetarian and tagged , , , , . Bookmark the permalink.

26 Responses to Sunday Pasta: Trofie

  1. Looks great – I’ve never made this shape of pasta before but now I think I will have to try it! Bookmarking this one.

  2. Mila says:

    Ciao Paola, grazie di essere passata da me! Brava, continui la tradizione della cucina italiana anche nel paese in cui ti trovi (anche se non ho mica capito bene dove vivi…)! Ciao!

  3. Georgie says:

    I’m in love! That’s all I can say! True LOVE!

  4. tigerfish says:

    I have not tried trofie as pasta and would like to, one day.

  5. Suzanne says:

    What a fun pasta to make, kids would love to do this. The pesto looks wonderful, great flavors here.

  6. Mat Slair says:

    Not a big fan of pasta, but this one is an exception, would love to make it someday..

  7. Dara says:

    I love homemade pasta but rarely have the patience to do it myself. These look so delicious and light. Great post.

  8. Tiffany says:

    I’ve never had trofie, but I bet it would be amazing with fresh pesto!

  9. Cassidy says:

    As a lover of good pesto, I would love to try this recipe out. I’ll try to make room for these in next week’s menu.

  10. I love your video again (and I wish I know what you were watching on TV – hehee)! Seriously you make pasta super easily! No machine just your hands. I LOVE that. 🙂

  11. Love the picture of all those little trofie drying on the rack…and when it comes to home made pesto, this is a dish after my heart!

  12. Katerina says:

    Home made pasta is uncomparable. I love this simple yet tasty meal especially now that summer has come in Greece quite soon and temperatures are high for this time of the year. A plate like this would satisfy my need for a good quality meal and at the same time would be a great choice for a light lunch or dinner!

  13. Kat says:

    It’s really amazing that one can make pasta with just flour and water. If you think I have lots of patience, yours exceeds mine by a factor of magnitude rolling these. I’m really tempted to try it nonetheless!

  14. I love the simplicity of this pasta plus the fact that they’re made with just semolina and water. I’ll try this for sure!

  15. mamma papera says:

    adoro questa pasta gnammm io il pesto lo metterei dappertutto

  16. I LOVE a nice bowl of pasta coated in pesto, your sauce looks amazing!

  17. Ramona says:

    What a fun pasta shape!! Looks like a perfect Sunday dinner. 🙂

  18. Suzi says:

    This looks totally mouth watering. I am going to make these for dinner tonight. Thanks for sharing these cute little pastas and showing has easy they can be to make. Delish!

  19. Raymund says:

    Wow this is something new, I never seen pasta like that. I am learning a lot here

  20. Why did it never occur to me to make my own trofie? Brilliant! Thanks Pola

  21. These are so simple to do! I had no idea, I’ll definitely make these instead of buying them 🙂

  22. This looks so delicious. I’d love a big bowl of it!

  23. Chiara says:

    sei stata bravissima Pola, sono riuscite una meraviglia! buona settimana, oggi anche io ho pubblicato una ricetta di pasta…

  24. Alida says:

    Che delizia. This is melt in your mouth pasta, made to perfection with an incredible sauce. I love it!

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