Handmade Trofie Pasta
Trofie require no special equipment, just the heel of your hand and a bit of rhythm. Once you find the correct pressure to create the twist, the process becomes meditative and fast.
Consistency is about the surface
Use a wooden cutting board, not a smooth plastic or marble one. The slight friction of the wood helps the dough grip and curl as you roll.
- wooden board
- bench scraper
- clean kitchen towel
What goes in.
- 300g00 flour or all-purpose flour
- 150mlwarm water
- 1 pinchfine sea salt
Pressure and slide
Press the dough with the heel of your hand while moving it away from your body in a sliding motion. The key is to exert pressure at the center of the dough piece so the ends taper naturally.
The method.
Make the dough
Pile the flour on your board, make a well in the center, and add the water and salt. Use a fork to pull flour into the water, then knead with your hands for 10 minutes until smooth and elastic.
Rest
Cover the dough with an inverted bowl and let it sit for 30 minutes. This relaxes the gluten and prevents it from snapping back when you try to roll it.
Prepare the ropes
Cut off a walnut-sized piece of dough. Roll it into a thin rope about 1/2 centimeter thick. Cut the rope into 3-centimeter lengths.
Shape
Place a piece of dough on the board. Press your palm down on it and slide your hand forward with a diagonal motion. The dough should catch on the wood and twist into a spindle shape.
Dry
Transfer the finished pieces to a towel-lined tray dusted with a little flour. Let them air dry for at least 20 minutes before cooking.
Cook
Drop the pasta into a large pot of boiling, heavily salted water. They are ready 30 seconds after they rise to the surface.
Other turns to take.
Chestnut Trofie
Replace 20% of the flour with chestnut flour for a darker color and a subtle earthy sweetness.
When it doesn't go to plan.
Keep your work surface lightly floured, but don't overdo it, or the dough will slip instead of gripping the wood.
If the dough feels tough, let it rest for another 10 minutes.
Don't worry if the shapes aren't identical; the variation is part of the handmade character.
The ones that keep coming up.
Why use water instead of eggs?
Trofie are a traditional Ligurian pasta meant to be firm and chewy, which is best achieved with a simple water-and-flour hydration.
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