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Serves 4 people
- 250 gr of flour
- a pinch of salt
Mix flour and salt in a large bowl. Make a well in the center and pour in the water. Start mixing the ingredients until all the flour is incorporated and the dough looks cohesive. (If the dough is too sticky, add a bit more flour).
When the dough has the right consistency, place it in a bowl and let it rest for about 10 minutes.
At this point, sprinkle the work surface with some flour. Place the dough on the floured work surface and cut a piece of dough with a knife. Then, roll it on the lightly floured surface with 2 hands and cut it into little pieces (about the size of a chickpea) and roll under your index and middle fingers to obtain a little spirals shaped like screws. A good way to cope with the task of shaping pasta is to enlist the help of your family. Kids find it particularly fun, and the trofie will be done in no time!
Repeat with the rest of the dough and, finally, let the pasta rest for about 1 hour at room temperature.
Bring a large pot of water to a boil and season with salt. Pour the trofie in the pot and cook them until they rise to the surface. Finally, drain them and serve immediately with Pesto Sauce and grated parmigiano. (Or try them with Walnut Sauce and parmigiano.)