Trofie pasta, with its charming twisted shape, is a delightful canvas for bold flavors and rich textures. This recipe brings together al dente pasta, vibrant pesto, and tender vegetables in just 55 minutes, making it perfect for a quick yet impressive meal.
Each bite offers a satisfying chew, complemented by the creamy, herbaceous notes of homemade pesto. The dish is light yet indulgent, with a freshness that lingers on your palate.
What makes this recipe truly special is its balance of simplicity and depth. In under an hour, you’ll create a meal that feels both rustic and refined.
The 10-minute cook time ensures the pasta retains its perfect texture, while the pesto adds a burst of garlicky, nutty richness. It’s a dish that invites you to savor every moment, from preparation to the last forkful.
What You’ll Need
- 1 recipe 2-Ingredient Semolina Pasta Dough (prepared in advance)
- Semolina flour (for dusting the baking tray)
- Salt (for boiling water)
How to Make Trofie Pasta
- Divide the dough: Cut the Semolina Pasta Dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Shape the dough: On a clean, un-floured surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
- Form the trofie: Imagine a large triangle pointing away from you on your work surface. Place a dough piece at the corner closest to you. Using a flat palm, roll the dough diagonally away from you to the far tip of the triangle, then down the other side. The dough should roll off the outer edge of your palm, creating a gentle spiral shape.
- Dry the pasta: Transfer each shaped trofie to a baking tray dusted with semolina flour. Let them dry in a single layer for several hours before cooking or storing.
- Store or cook: Once dried, you can store the pasta in an airtight container at room temperature for up to 8 weeks. To cook, bring a pot of salted water to a rolling boil. Add the pasta and cook for 6-10 minutes, checking for doneness before draining.
Perfect Pairings: Sauce and Topping Ideas
For a classic Ligurian touch, toss your trofie pasta with pesto Genovese—its vibrant basil flavor complements the spiral shape beautifully.
Alternatively, try a simple tomato and garlic sauce or a creamy gorgonzola and walnut sauce for a rich twist. For a lighter option, drizzle with olive oil, sprinkle with Parmesan, and add a handful of toasted pine nuts.
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the dough in advance and store it in the fridge for up to 24 hours. You can also shape the trofie ahead of time and let them dry overnight.
For an even quicker option, freeze the shaped pasta on a baking sheet, then transfer to a freezer-safe bag for up to 3 months—cook directly from frozen, adding an extra minute or two to the boiling time.
Storage and Reheating Made Simple
Once dried, store your trofie in an airtight container at room temperature for up to 8 weeks. To reheat cooked pasta, simply toss it in a pan with a splash of water or sauce over medium heat until warmed through. Avoid microwaving, as it can make the pasta rubbery.
Equipment Guidance for Shaping Success
While shaping trofie by hand is traditional, a pasta board or wooden work surface can make the process smoother. If you’re new to pasta-making, keep a small bowl of semolina nearby to lightly dust your hands if the dough becomes sticky. A baking tray lined with parchment paper and dusted with semolina is essential for drying the pasta without sticking.
Common Questions Answered
Can I use all-purpose flour instead of semolina? While semolina gives trofie its signature texture, you can substitute with all-purpose flour if needed—just note the pasta may be slightly softer. How do I know when the pasta is done? Taste a piece—it should be tender but still have a slight bite (al dente). If it’s too firm, cook for another minute and check again.
Trofie Pasta Recipe
Ingredients
2-Ingredient Semolina Pasta Recipe
- Semolina Pasta Dough
Instructions
- Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
- Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape. (See photo above for step by step)
- Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
- Allow the dough to dry in a single layer on the baking tray for several hours before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.