Trofie
A recipe for homemade Trofie from the cookbook, Homemade Pasta Made Simple.
Servings 4 Servings
Ingredients
Know-by-Heart Durum Wheat Pasta Dough:
- 14 ounces durum wheat flour
- 3/4 cup lukewarm water about 7 ounces, plus up to 3 tablespoons if needed
Trofie:
- 1 batch Know-by-Heart Durum Wheat Pasta Dough
- Durum wheat flour for dusting
- Sea salt for cooking the pasta
Instructions
To make the durum wheat pasta dough:
- Weigh the flour and mound it on a board or in a bowl. Make a well in the center and add 3/4 cup of lukewarm water to it.
- Using the tips of your fingers, mix the water with the flour, incorporating it a little at a time, until everything is combined. Add the remaining 3 tablespoons of water, a little at a time, if required.
- Knead the dough for 5 to 10 minutes, or until the dough is smooth. Make into a ball, wrap it in plastic wrap to prevent it from drying out, and let it rest for 30 minutes before turning it into pasta.
To make the pasta:
- Dust the baking sheets with durum wheat flour.
- Take small balls of dough (about 2/3 inch) and roll them using your palm into small ropes about 1 1/2 inches long. Make sure the ends of the ropes are thinner than the middle part.
- Put the side of your hand perpendicular to the left end of the rope of pasta and pull it toward you while applying a light pressure. This motion will twirl the pasta, giving it its characteristic shape.
- Put the shaped pasta on the prepared baking sheets.
- Repeat the above steps until you have no dough left.
To cook the pasta:
- Set a large pot of salted water on the stove to boil. Cook the pasta for about 5 minutes, or until al dente. To test this, remove a piece of pasta from the pot and take a bite. It should be cooked but still slightly firm in the center.
- When the pasta is ready, drain it through a colander and shake out the excess water.
- Serve immediately with the sauce of your choice.