How To Make Fresh Trofie Recipes

HOW TO MAKE HOMEMADE TROFIE PASTA

Steps:

• Place the flour on your work surface. Then make a hole in the center. Add the fine salt and pour the water, a little at a time, in order to use what is needed to make an elastic and homogeneous mixture.
• Knead with your hands vigorously for 5-10 minutes. Then form a loaf and let it rest at room temperature for about 30 minutes covered with a cotton cloth.
• Remove a few pieces of dough and make very small balls, as big as a hazelnut. Keep the rest of the dough covered to prevent it from drying out. Roll the dough balls under the palm of your hand on the pastry board.

HOW TO MAKE FRESH TROFIE

Steps:

• On a clean marble or wooden work surface, pile your flour and pinch of salt into a mound.
• Make a well in the centre of the mound large enough to contain the water.
• Gently pour the water into the well.
• Gradually add the flour to the water, slowly incorporating the flour from the sides of the well. As the mixture thickens, start using your hands with a scraper to continue incorporating the flour.
• Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.
• Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.
• Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.
• Turn the dough over, then press into the dough with your knuckles, one hand at a time. Continue kneading for about 10 minutes, or until the dough is smooth and springy to the touch.
• Roll the dough into a smooth ball.
• Place the dough in a small bowl and cover with a tea towel or cling film.
• Let the dough rest for 15-20 minutes at room temperature.
• Divide your dough in half and cover one half so that it doesn't dry out. Cut a section from the remaining dough and roll it into a thin sausage shape, approximately 5mm thick.
• Cut the dough sausage into 2-3cm pieces. Then, take each piece and, using your palm, quickly roll it away from you diagonally on a wooden board.
• The trofie should start at the centre of your palm and get rolled to the outside of your palm. This motion will create a delicate spiral in the pasta. If you are having difficulty with this motion, you can also roll the pasta down the base of your palm to your fingertips.
• Repeat this until all of your dough is used up.
• When you've finished shaping all of your trofie, bring a large pan of salted water to the boil. Cook your pasta in the water for 3-4 minutes.
• Serve with a sauce of your choice. We recommend a delicious salsa di noci, or walnut pesto.

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.