Artisanal fresh Italian pasta.
The origin of the Trofie comes from the Ligurian verb ‘strufuggiâ’ (“to rub”) as a reference to its method of preparation, which consists in “rubbing” or rolling a small piece of dough on the pastry board. Indeed, it is a short, thin, twisted pasta from Liguria, Northern Italy.
The shape and rather small size of a trofie are important factors for its combination with the typical Genoese pesto, but also with fish-based dishes.
How to eat?
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