posted by admin on lug 17

This is a typical recipe of the Genoese cuisine.
Quite easy, it is useful to prepare a savoury homemade kind of Pasta that could be tossed with Pesto (see: how to prepare Pasta with Pesto) or with other sauces (see: how to prepare Bolognese sauce or Walnut sauce ).

Ingredients (four servings):

• 350 gr. (12 ounces) white flour
• Salt

Istruction

1. Sprinkle a kneading surface with flour. Arrange the flour on it, add salt and gradually add water, well knead till dough is smooth and elastic.
2. Cut the dough into small pieces as big as a chick-pea.
3. On a slightly floured surface, roll each piece till to obtain small “gnocchi”, 3 or 4 cm (1 to 1,5 inches) long with fine ends, slightly twisted (for twisting the Trofie you can use a knitting needle).

How to cook:

1. In a large stockpot (5/4) bring water to boiling, add salt, then Trofie.
2. Cook the Trofie for few minutes till all of them come to the surface.
3. Drain well in a colander.