I made a portion of trofie and I have to say that I think it’s one of the hardest handmade shapes to form.
I got a modest portion finished not really to the standard I’d like in terms of the curl, and served them with some homemade pesto.
Great dish, but not one that I’ll be rushing to make again. Consider me humbled.
by agmanning
3 Comments
They look great! I lived in Genoa for years and it never even occurred to me to make them myself. Way too laborious for what it is. Then again, I did have the luxury of fresh pasta stores selling them all around me.
Oh, I saw this on an episode of Chef’s Table: pasta, where the American chef goes to a specific Italian family to practice this technique.
Yours look amazing!
I’ve honestly never seen this pasta before and it looks amazing. Kudo to you