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How to Make Homemade Trofie Pasta
Trofie pasta is a type of Italian pasta made with durum wheat semolina flour, water and a little bit of salt. They have a characteristic elongated and curled shape.Born in Liguria, in the province of Genoa, in particular in the town of Sori, they are a typical specialty of Eastern Liguria and of some areas of Piedmont.
Ingredients
- 400 g semolina flour 2 ⅔ cups
- 200 ml water ¾ cup
- ⅓ teaspoon salt
Instructions
- Place the flour on your work surface. Then make a hole in the center. Add the fine salt and pour the water, a little at a time, in order to use what is needed to make an elastic and homogeneous mixture.
- Knead with your hands vigorously for 5-10 minutes. If the dough is too soft, add more flour. If you are not able to work it because it's too hard then wet your hands with water - or add very little water - and keep kneading.
- The dough must be compact and must not stick to your hands. Then form a loaf and let it rest at room temperature for about 30 minutes covered with a cotton cloth.
- Then remove a few pieces of dough and make very small balls, as big as a hazelnut. Keep the rest of the dough covered to prevent it from drying out. Roll the dough balls under the palm of your hand on the pastry board. The movement must take place obliquely or diagonally and not in a straight line. This will give the Trofie the classic twisted shape, with the ends being thinner than the central part which is thicker.
- Do the same thing until you have finished all the dough. When you see that the Trofie pasta are struggling to roll up, pass a damp napkin on the pastry board or moisten your hands with water.
Nutrition
Serving: 100gCalories: 360kcalCarbohydrates: 73gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 197mgPotassium: 186mgFiber: 4gCalcium: 19mgIron: 4mg
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