🌿🍝 Homemade Trofie with Pesto by our favorite granny ‪@Nonnasilvi‬ 🍃✨ Fresh basil, creamy Parmigiano, and hand-rolled trofie pasta make for the perfect Italian dish. Easy to make and incredibly delicious!
Ingredients
• For the dough:
2 cups durum wheat semolina (400 g)
7/8 cup water (200 g)
Salt to taste
• For the pesto:
2.5 cups fresh basil leaves (70 g)
5 tablespoons extra virgin olive oil (70 g)
1 cup grated Parmigiano Reggiano DOP (100 g)
1/4 cup pine nuts (30 g)
2 cloves garlic
Salt to taste
Instructions
• Prepare the dough:
Mix the semolina, water, and a pinch of salt to form a dough. Let it rest for 20 minutes.
• Make the pesto:
Crush the garlic in a mortar, add the pine nuts, and continue to crush.
Add the basil leaves and a drizzle of olive oil, creating a creamy mixture.
Stir in the Parmigiano Reggiano.
• Shape the trofie:
Roll the dough into small balls. Using the palm of your hand, roll them to form small stripes, then shape them into the traditional trofie shape as shown in the video.
• Cook the trofie:
Bring water to a boil, add the trofie, and cook until they float to the surface.
Drain the trofie and mix them directly with the pesto, adding a ladle of cooking water to blend the sauce.
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