Weight: 500

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?

Boil in water for 5/8 minutes.



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