The Art of Making Trofie al Pesto: A Traditional Ligurian Delight

Introduction

Trofie al Pesto is a traditional dish that hails from the Ligurian region of Italy, particularly beloved in the picturesque Cinque Terre. This fragrant and flavorful meal combines handmade trofie pasta and aromatic basil pesto, celebrating the simple yet rich flavors of local ingredients. In this article, we’ll delve into the detailed, traditional procedure for crafting this culinary gem from start to finish.

Details

• Ingredients Preparation

  • For the Trofie:

    • 300 grams of semolina flour
    • 100 ml of water

    • A pinch of salt

      • Mix the semolina flour with salt in a large bowl.
      • Gradually add the water until a dough forms.
      • Knead the dough for about 10 minutes until smooth and elastic.

    • For the Pesto:

      • 50 grams of fresh basil leaves
      • 30 grams of pine nuts
      • 60 grams of Parmigiano-Reggiano cheese
      • 60 ml of extra virgin olive oil
      • 1 clove of garlic (optional)
        • Use a mortar and pestle to combine garlic (if using), basil, and pine nuts until a paste forms.
        • Gradually incorporate the cheese, and then add the olive oil while mixing for a creamy consistency.

• Making the Trofie

  • Shaping the Pasta:

    • Divide the dough into smaller pieces for easier handling.
    • Roll each piece into a long, thin rope about 1 cm wide.
      • Cut the rope into small pieces, roughly 2 centimeters long.
      • Using your thumb and a flat surface, roll each piece into a spiral shape known as 'trofie'.

  • Cooking the Trofie:

    • Bring a large pot of salted water to a boil.
    • Gently add the trofie to the boiling water.
      • Cook for about 4-5 minutes, or until the pasta floats to the surface.

• Combining the Dish

  • Mixing the Pesto and Pasta:
    • Reserve a cup of the pasta cooking water before draining.
    • In a large bowl, immediately mix the drained trofie with the prepared pesto.
      • If necessary, add a little reserved pasta water to achieve a smoother, creamier consistency.

• Serving

  • Plate the Trofie al Pesto in serving dishes.
  • Garnish with additional grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.
    • Serve it immediately to enjoy the vibrant flavors while fresh.

Conclusion

Making Trofie al Pesto is a delightful culinary experience that embodies the essence of Ligurian cuisine. The process from preparing the trofie to combining it with the aromatic basil pesto reveals the beauty of simple yet high-quality ingredients. By following these traditional steps, you can recreate this beloved dish and savor a piece of Italy right in your home. Enjoy the vibrant flavors that make Trofie al Pesto a must-try dish when exploring the wonders of the Cinque Terre!