Ingredients for 4 people
- Durum wheat flour – 300 g
- Water – 40 cl
- Salt – 2 pinches
Mix the flour and salt, add warm water gradually and knead until a smooth dough.
Form a ball, cover it with a bowl and let the dough rest for 10 minutes. Then have the trofie by taking small pieces of dough the size of a chickpea, and rub them between your palms to form small cylinders.
Then twist them by rolling them on a work surface with one hand while pinning the left end of trofie with the other hand.
Remove the trofie, well separated on a cloth and let stand for a few hours.
Store them in the refrigerator and eat them within two days of manufacture.
Originally from Liguria, trofie are delicious eaten with pesto, Genoa!
Pesto pasta, potatoes and green beans