Trofie

Trofie is a type of pasta originating from the Liguria region of Italy. It is traditionally made by hand and is often served with pesto sauce.

History

The exact origins of Trofie are unknown, but it is believed to have been created in the Liguria region of Italy. The name "Trofie" is thought to come from the Ligurian word "strufuggiâ", which means "to rub", a reference to the method of rolling the pasta by hand.

Preparation

Trofie is made from a simple dough of wheat flour and water. The dough is rolled into a thin rope, then cut into small pieces. Each piece is then rolled by hand to create the characteristic twisted shape of the pasta.

Serving

Trofie is traditionally served with a sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil, known as pesto. This combination, known as "Trofie al pesto", is a classic dish in Ligurian cuisine. However, Trofie can also be served with other sauces, such as tomato sauce or cream sauce.

Variations

While the traditional Trofie is made with wheat flour, variations of the pasta exist. For example, Trofie can be made with chestnut flour or buckwheat flour. Some versions of Trofie also include ingredients like potato or spinach in the dough.

See also

• List of pasta
• Italian cuisine
• Ligurian cuisine

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