One of my passions is making homemade pasta and trofie is one of those shapes that I have learned over the years! Trofie al pesto is a classic, traditional dish from Liguria, and basil pesto is a perfect fit for this shape, as the rustic texture of the pasta and its undulating, elongated shape seem made to catch more of the sauce. Basil pesto is a simple but flavorful Italian sauce that highlights the freshness of the basil, the pungent aroma of the garlic, and the nuttiness of the pine nuts, contrasted by the creamy Parmesan and the fruitiness of the extra virgin olive oil.
I must confess that this dish is one of Robert’s favorites and I usually make it every month. And today I want to share with you my tips so that you too can prepare it and please your loved ones!
Why you will love this recipe
– It’s a fun project for the whole family!
– You only need 3 ingredients: Water, semolina flour and salt!
– Everyone will come back to your table because this dish is truly Traditional Italian.
Trofie Ingredients
In addition to the ingredients for the pesto, which you can find here, you will need water, salt and flour for the trofie. The flour deserves a special note.
WHICH FLOUR SHOULD I USE USE?
The recipe for homemade trofie pasta requires the use of semolina, which is refined durum wheat, not soft wheat like the classic 00 flour used to make fresh egg pasta. But what’s the difference between the two? Semolina has a more yellow color and is more grainy, while 00 flour has a whiter color and is softer to the touch. Semolina also has a high protein content, which makes for a firmer, more stable dough – perfect for forming hand-rolled pasta shapes like trofie, orecchiette, and cavatelli. Not only does it have a nice bite when cooked, but its coarse texture adheres better to the pesto sauce.
As for the WATER, it should be lukewarm, and you should add as much as needed to make the dough hold together. Generally, for every 2 cups of flour, you should use to ¾ cup of lukewarm water.
HOW TO MAKE TROFIE AL PESTO
Put 2 1/4 cups of semolina in a bowl on the table, add a pinch of salt and enough water to make a homogeneous and elastic dough. Add the water little by little.
Knead the dough for ten minutes and then let it rest outside the refrigerator for about 30 minutes, covered with a cloth.
Then, using your thumb and forefinger, take a piece of dough and roll it with the palm of your hand on the dough board into twisted dumplings, with the ends thinner than the middle part.
Place a pot of water on the stovetop and bring to a boil. When the water boils, add 2 tablespoons of salt (see notes), the green beans and the potatoes, boil for 10 minutes, remove with a spatula and cool in cold water with ice to keep their light color.
Then add the trofie to the pot of boiling salted water and cook for 4 minutes. Meanwhile, put the pesto sauce in a bowl, reserving 2 tablespoons of the cooking water and add it to the bowl with the pesto. This will dilute the pesto and coat the trofie better. Add the green beans and potatoes.
Drain the trofie and add it to the bowl with the pesto, potatoes and green beans. Mix well and top with some toasted pine nuts and fresh basil leaves.
MORE DELICIOUS RECIPES FOR YOU
Gemelli Pasta with Leek and Mushrooms
Easy Vegan Pesto Pasta with Arugula and Mint
STORAGE SUGGESTIONS
If you made a big batch of trofie, you can let some dry for 12 hours and then freeze them in a zip-lock bag. They will keep for 4 weeks. To cook them, you do not need to unthaw them, but just cook them in the boiling water for 6 minutes and continue as you will do with fresh ones.
A large jar of homemade fresh pesto will keep in the fridge for up to 7 days, so you have many ways to enjoy it as it is a very versatile sauce.
WHICH WINE TO PAIR WITH TROFIE AL PESTO
Pasta with Homemade Pesto should definitely be paired with a white wine. I recommend a Vermentino from Liguria with this dish, as its herbaceous flavor pairs well with basil, the main ingredient in the pesto.
If you are a little more adventurous instead, a Grillo would be a good choice. This is a Sicilian wine that is very mineral and salty due to the soil in which the vineyards grow.
Ingredients
FOR THE TROFIE
- 2 cups flour semolina
- 1 cup water lukewarm
- 1 tsp salt kosher
- 1 ⅓ cup potatoes cubed
- 1⅓ cup green beans chopped
- 6 leaves basil to decorate
- 2 tbsp pine nuts toasted
FOR THE BASIL PESTO
- 2½ cups basil leaves
- ½ cup olive oil extra virgin
- ½ tbsp Parmesan Parmigiano Reggiano
- 2 tbsp Pecorino
- 2 cloves garlic
- 2 tbsp pine nuts
- ⅛ tsp salt fine
Instructions
TO MAKE THE PESTO
- Add in the cup of a blender the basil, the garlic, 6 tablespoons of parmesan, 2 tablespoons of pecorino cheese, the pine nuts and 1 tablespoon of EVOO. Blend until the ingredients come together in a paste.
- Continue blending as you gradually add the olive oil, until everything is blended together and it appears creamy.
TO MAKE THE TROFIE
- Put 2 cups of semolina in a bowl on the table, add a pinch of salt and enough water to make a homogeneous and elastic dough. Add the water little by little.
- Knead the dough for ten minutes and then let it rest outside the refrigerator for about 30 minutes, covered with a cloth.
- Then, using your thumb and forefinger, take a piece of dough and roll it with the palm of your hand on the dough board into twisted dumplings, with the ends thinner than the middle part.
- Place a pot of water on the stovetop and bring to a boil. When the water boils, add 2 tablespoons of salt (see notes), the green beans and the potatoes, boil for 10 minutes, remove with a spatula and cool in cold water with ice to keep their light color.
- Then add the trofie to the pot of boiling salted water and cook for 4 minutes. Meanwhile, put the pesto sauce in a bowl, reserving 2 tablespoons of the cooking water and add it to the bowl with the pesto. This will dilute the pesto and coat the trofie better. Add the green beans and potatoes.
- Drain the trofie and add it to the bowl with the pesto, potatoes and green beans. Mix well and top with some toasted pine nuts and fresh basil leaves.
Nutrition
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Le trofie al pesto….una pasta divina!!!