De cecco pasta di semola lenta essiccazione, le trofie n.188 ,500gr.
The Trofie are one of the most beloved formats of Ligurian cuisine and owe their name to the word "strofissià", which in Genoese dialect means rub, because of the movement of the hands necessary to give this pasta the typical tapered and interwoven shape. The traditional recipe includes pairing with pesto alla genovese. A variant, also used for other types of pasta seasoned with pesto, involves boiling with potatoes and green beans. Very common, especially in Southern Italy, the version with pistachio pesto and speck.
Ingredients:
Durum wheat semolina, water.
