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
4 Comments
Minimal ingredients, maximum flavor!
It’s all and only about practice. The first time I made handmade Pici (another fresh pasta but from Tuscany) I swear I wouldn’t make it again considering the huge hustle and the bad result I got back then…
Fifth time I made it? I couldn’t stop smiling at every bite of pasta. Practice makes perfect, don’t feel so humbled after one try, give it few go before you close the recipe in the book
Regardless of what you think, they look beautiful! Thanks for sharing.
Great work.