Making handmade Trofie Pasta is so easy and satisfying. This traditional pasta shape from Liguria is the best pasta shape to serve with homemade Basil Pesto sauce and make the classic Trofie al Pesto.
First make the pasta dough adding the pinch of salt to the semolina flour, then slowly add water until the dough becomes slightly sticky.
Add the olive oil and keep kneading the dough. If it's too sticky add some more flour, if it's falling apart, add some more water. When you have a soft smooth ball of dough, cover in plastic foil and set in the fridge to rest for about 10 minutes.
To make the Trofie, dust a wooden or marble board with semolina flour and knead the pasta until it doesn't stick anymore to the board.
Cut it in small chunks of the same thickness then roll them into thin strips then make the Trofie shape by rolling it with your hand or with a butter knife (see post above for more details). Set them aside on a clean towel to rest.
Cook the pasta in salted boiling water for 3-4 minutes and serve immediately with the Pesto (the Pesto doesn't need any additional cooking)
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Notes
Storage: Eggless pasta, like Trofie, can be air-dried for a few hours or even days. Use a pasta drying rack or let it sit on a clean towel until you're ready to cook it. Keep in mind that the longer you dry it, the longer it will take to cook (fully dried Trofie can take up to 10 minutes to cook). So taste and adjust the cooking time accordingly.You can also freeze uncooked fresh pasta. Add the trofie on a tray or plate and freeze for about an hour so they don't stick to each other. After 1 hour, you can move them to a freezer bag or container for up to 6 months. Toss the frozen pasta directly into boiling water and boil for 4-5 minutes.