Trofie

Trofie

Type	Pasta
Place of origin	Italy
Main ingredients	Durum wheat flour, water
Cookbook:Trofie Trofie

Trofie (Italian pronunciation: [ˈtroːfiɛ]) is a short, thin, twisted pasta from Genova.

Trofie is shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape.

It is around 2–3 cm (0.8–1.2 in) long with a diameter of roughly 4 mm (0.2 in). The average cooking time is 15 minutes.

In Italian cuisine, it is served with a pesto sauce.^[1]

References

↑ "Pasta alla Genovese". BBC Food. BBC. Retrieved 29 April 2013.

Pasta

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Types	Acini di pepe Agnolotti Alphabet pasta Anelli Anellini Bigoli Bucatini Campanelle Cannelloni Capellini Casoncelli Casunziei Cavatappi Cavatelli Cencioni Conchiglie Corzetti Croxetti Ditalini Fagottini Farfalle Fettuccine Fiori Foglie d'ulivo Fregula Fusi Fusilli Garganelli Gemelli Lanterne Lasagne Lasagnette Linguettine Linguine Macaroni Mafalde Mafaldine Mezzelune Occhi di Lupo Orecchiette Orzo Pappardelle Passatelli Pastina Penne Pici Pillus Pizzoccheri Radiatori Ravioli Rigatoni Rotelle Rotini Sacchettoni Sagnarelli Scialatelli Spaghetti Stringozzi Strozzapreti Tagliatelle Taglierini Tortellini Tortelli Tortelloni Trenette Tripoline Trofie Vermicelli Zitoni

Cooking methods	Al dente Al forno

Italian producers	Barilla Group Buitoni De Cecco Divella La Molisana Rana Voiello

American producers	National Pasta Association A. Zerega's Sons, Inc. C.F. Mueller Company Demaco New World Pasta V. La Rosa and Sons Macaroni Company