A bunch of friends, with really good taste in presents, gave me a pasta maker for my birthday which I cannot wait to use. I wanted to have fresh pasta today so I decided to make trofie which you don’t actually need a pasta maker for. I had a pasta lesson in Florence a while ago and once you see how easy it can be to make, it feels naughty to buy packets of dried pasta! Fresh pasta is so much softer too so is more subtle than shop bought dried pasta. Trofie must be one of the easiest pastas to make and the ingredients couldn’t be simpler as all you need is type 00 flour, salt and water. I found the 00 flour at my local deli.
Per person you need 100g flour, a few pinches of salt and some water.
What you need to do:
1. Pour the flour into a bowl and add a couple of pinches of salt.
2. Add a few splashes of water and begin to work the water and flour together. You will see how elastic the dough this fine flour makes is. Add water as you see fit ensuring that the dough isn’t wet and sloppy but is mixed enough so that it forms a ball.
3. Put the ball of pasta dough on a floured board and begin pulling bits off the size of fagioli beans or big peas – whichever you imagine first! Then roll each into a long sausage shape.
4. To get the typical curled trofie shape you then twist the long sausage shaped piece of pasta around a cocktail stick or a wooden skewer and then gently pull it off.
5. Once you have made trofie shapes from the whole ball of dough leave them to dry on the floured board for 4 hours.
6. When you’re ready to eat them simply boil them in a pan of slighty salted water for about 6-8 minutes.
I served the trofie with lightly boiled and then briefly blended butternut squash, olive oil and thyme. They would be delicious with sliced fresh tomatoes and basil or simply served with pesto.
Film Noir pasta
Trofie with butternut squash and thyme