Trofie Al Pesto

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Trofie Al Pesto

Trofie Al Pesto



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!

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