Trofie Fresh Italian Pasta Acqua & Semola 500g

This region is less known for its pasta than perhaps Apulia is, but in Liguria they are proud of their special pasta shape. The short, twisted pasta becomes the typical pasta shape for the Ligurian pesto alla genovese. The name of this special pasta shape is derived from the ...This region is less known for its pasta than perhaps Apulia is, but in Liguria they are proud of their special pasta shape.

The short, twisted pasta becomes the typical pasta shape for the Ligurian pesto alla genovese. The name of this special pasta shape is derived from the Genoese dialect word strofissi, which describes the movement of the hands when shaping the pasta. Trofie Fresh Italian Pasta Acqua e Semola is made by hand with three ingredients and a little manual skills are enough.

Produced exclusively with very few natural and authentic ingredients. Trofie is a fresh semolina pasta typical of northern Italy. They are obtained by rolling out the dough into small cylinders and rolling it into the typical shape that distinguishes them.

Although its origin dates back to a small village on the east coast of Genoa, Sori: trofie is a must to try for anyone who loves pesto and fresh pasta. Characteristics of Trofie Fresh Pasta Trofie Fresh Pasta is a type of pasta with an elongated and braided shape. It is prepared with a mixture of water and durum wheat flour but is also commercially available in the dry version.

Typically they are seasoned with Ligurian pesto, but this type of fresh pasta lends itself to many recipes and many other seasonings (baked trofie with tomato and provola or smoked scamorza cheese, with a drizzle of oil and cubes of smoked bacon, with pumpkin or with the bechamel for more particular variations). Whatever the seasoning for the trofie you choose, without a doubt you can enjoy a delicious dish. This delicious twisted pasta is ideal for tasty first courses with the best sauces, with seafood sauces, with cheeses or with tomato.

The regional cuisine offers various dishes featuring the trofie. Serving size 100 grams Energy (kJ) 1465 kJ Energy (kcal) 353 kcal fat 1.0 grams hereof: saturated fatty acids 0.1 grams carbohydrates 73.4 grams of which sugars 0.1 grams protein 2.4 grams salt 2.0 grams An ancient pasta Trofie is a pasta that Ligurian women have always made at home, thanks to the fact that only three ingredients are needed to prepare them: water, semolina, and salt. Once, their particular and elongated shape was obtained with a wooden knitting needle, along which a piece of dough was rolled which was then crushed with the palm.

Now the production is mostly industrial, with special machinery. The pasta is made from selected 100% organic durum wheat without coloring, preservatives or flavor enhancers according to the Italian style. Very popular with chefs, it is often found in restaurants and specialty shops in the region.

Produced exclusively with very few natural and authentic ingredients. The trofie are a fresh semolina pasta typical of northern Italy. They are obtained by rolling out the dough into small cylinders and rolling it into the typical shape that distinguishes them.

How to cook Trofie Fresh Pasta Cooking Trofie Fresh Pasta is very simple. Being fresh pasta, it won't take much time for cooking once the water boils. On average it takes about 5-6 minutes: you will find that the pasta is ready to be drained when the pasta tends to rise to the surface.

T When you see that Trofie Fresh Pasta rises to the surface, after about 5 minutes, lift them with a slotted spoon and quickly pass them in the pan or saucepan in which you cooked the sauce with which you want to season them. Proceeding in this way, you will be sure to keep perfect trofie and not chopped or glued together. It is important, as regards the cooking of the fresh variant, to make sure they are not too al dente because being a twisted pasta, it could remain hard in the folds of its rolled shape.

Trofie Fresh Pasta can be a valid alternative to gnocchi, durum wheat semolina pasta (for example, spaghetti) and risotto. At the same time, it is possible to use the same seasonings used to accompany and flavor these dishes. Among the simplest solutions, remember the cherry tomato pesto.

Semolina, not flour The recipe for handmade trofie involves the use of semolina and not flour. But what difference is there between the two? And how do they recognize each other? Flour is the result of the grinding of soft wheat, while the semolina derives from the grinding of durum wheat. The former has a more rounded shape and a more friable consistency, durum wheat, on the other hand, has a more elongated shape and is, in fact, harder.

Even the flours that derive from these two grains show some differences: the first has a whiter color and is softer to the touch, the second instead has a more yellow color and is more grainy. Sample Recipe Do you want a recipe with more delicate flavors and easy to prepare? Here is Trofie Fresh Pasta with asparagus. Clean th