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.

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 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.

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.

TROFIE WITH PESTO, GREEN BEANS, AND POTATOES

Steps:

• Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer potatoes until tender, about 10 minutes. Drain.
• Bring one large pot and one medium pot of water to a boil; add salt to both. Add pasta to large pot; cook until al dente. Add green beans to medium pot; cook until tender, 5 to 6 minutes. Drain pasta and green beans.
• Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.