Homemade Trofie With Vegan Basil Pesto Recipes

HOMEMADE TROFIE WITH VEGAN BASIL PESTO

Steps:

• In a bowl, add the semolina flour and ¾ of the water. Mix with a fork till the flour absorb all the water.
• Transfer the dough onto a worktop and start kneading with your hands. If the dough is too dry, then add more water, a little at a ime.
• Knead vigorously for about 10 minutes. By the end you should get a smooth, compact dough.
• Start shaping the dough like shown in the youtube video below.
• You can now cook the trofie in salted boiling water for about 3 minutes.You can also store the trofie. First, let them dry on our worktop for half a day. Sprinkle them with some semolina flour so they don't stick together. When they are hard and dry, you can store them in an airtight container for weeks.
• Blend almonds, pine nuts, garlic, salt and nutritional yeast until you get to an almond flour consistency.Add the basil leaves, oil and cold water and start pulsing with the blender until everything turns into a creamy pesto. You might have to stop to scrape down the sides once. Taste and adjust for salt.
• In a bowl, add the pesto sauce, then when the pasta is cooked take it out of the boiling water and add it to the bowl with the pesto. Add a few tablespoons of pasta water get everything creamy.Stir with a spoon, plate, and drizzle with some extra virgin olive oil.NB: do not warm up the pesto on a pan. It will loose its flavour.

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.