Description
Trofie is a traditional Ligurian pasta with thick twisted solid strands that are chewy in texture. Trofie pasta is traditionally served with pesto; its twisted shape allows the pesto to effectively stick to the pasta for a super flavourful pasta bite.
The first ever made trofie originated in Sori, a town close to Genova. While it’s not certain, it seems that the name trofie might have come from the word strufuggia, which in the local dialect means to rub. And rubbing is exactly the movement made by the hand and nowadays also by machines, to obtain the trofie pasta shape.
If you wondering how to cook trofie pasta, adding Basil Pesto is the classic way but not the only one.
Ingredients List
Durum WHEAT Semolina and water
this product contains
See allergens in bold. May contain soy and mustard.
Dietary Info
| Nutritional Information | Per 100g |
|---|---|
| Energy | 1487Kj/356Kcal |
|
Fat of which saturates |
1.5g 0.3g |
|
Carbohydrates of which sugars |
72.1g 3.3g |
| Fibre | 2.7g |
| Protein | 12.1g |
| Salt | 0.1g |
Storage
Store in a cool dry place.
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