Baked Trofie Pasta Recipes

TROFIE ALLA GENOVESE

Steps:

• Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
• Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
• Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
• Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
• Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.

BAKED TROFIE PASTA

Steps:

• To make the baked trofie pasta , first prepare a béchamel sauce by following the method shown in the practical guide, using the quantities given in this recipe. Then skin the onion and chop it finely 1 . Heat a little oil in a pan, tip in the onion 2 and soften it over moderate heat. Remove the sausage casing 3 ,
• then coarsely chop the sausage 4 . Once the onion is soft, tip in the sausage 5 , sauté for 4-5 minutes, then deglaze with the white wine 6 and allow it to evaporate.
• Add the tomato puree 7 , season with salt, and cook for 20 minutes over medium heat. Meanwhile, place a pan of salted water on the stove and bring to a boil. When the sauce is ready 8 , cook the trofie until they are al dente 9 .
• In the meantime, grate the provola using a coarse grater 10 . When the trofie pasta is ready, drain them into a bowl and add the sauce 11 and béchamel 12 .
• Mix everything together 13 , then transfer the trofie into a baking pan. Cover the surface with the grated provola 14 and the grated Grana Padano DOP cheese 15 .
• The trofie is now ready for baking 16 in a preheated conventional oven at 430°F (220°C) for 20 minutes. Once ready, take the baked trofie pasta out of the oven 17 and serve them piping hot with the cheese still runny 18 .

TROFIE AL PESTO

Steps:

• Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
• Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
• Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
• Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
• Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Toss cooked trofie with pesto and serve immediately.