Trofie Al Pesto
Ingredients
- 350g of white flour
- Salt
- Pesto
Method
This is the basic recipe for making trofie which, when boiled, is generally seasoned with pesto.
Place the flour in a heap, and add a pinch of salt and the water needed to obtain a rather firm dough.
Remove very small pieces from the dough and roll them into thin strips then make the Trofie shape by rolling it with your hand or with a butter knife.
They should be three or four centimetres thicker in the centre and thinner at the ends. Let them dry on a floured cloth. Boil the trofie in plenty of salted water to a boil. Finish the dish by mixing the pesto sauce with your handmade trofie.
You can enjoy pesto sauce also with our linguine rigate, they’ll help to hold the sauce beautifully!