Trofie are an eggless, hand twisted pasta seen in the Ligurian region of Italy (where Samuele grew up).  Most often you would see this in the restaurants of the area with a Genovese Basil Pesto, boiled potatoes and green beans all tossed together.  That is traditional, but I use trofie as a basic pasta to be used with pretty much any sauce; marinara, norcina [our own sauce, pork, cream, mushroom and topped with truffle salt (most often called the “devil” because it is sooo good!)] or even a simple vegetable saute.

There have been recipes found as far back as the 1200’s. Without egg makes it economical, but it does take time to make.  This is probably my favorite of the basic pastas because it is so versatile.

© 2010 Sara Lucchese

2 thoughts on “Trofie”

Leave a Reply to angelnina Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Artisan Pastas, Sauces & Desserts

%d bloggers like this: