
Trofie al Pesto
2h 20m
Trofie al pesto is a traditional Italian dish made with trofie pasta, basil pesto, and Parmesan cheese. This dish is simple yet flavorful, and is sure to be a crowd pleaser.
Add 500 g of semolina rimacinata flour to a bowl. Make a well and add 225 ml of water
Stir with a fork from the center to start incorporating the water
Mix dough with hands until the water is completely absorbed
Mix the dough until it completely comes together
Remove dough from bowl. Knead for 5m until dough forms a ball
Wrap in plastic and let it rest for 10m at room temperature to relax
Knead again until the surface is smooth
Wrap in plastic and rest for at least 30m at room temperature. The semolina pasta dough is ready
Add 4 tbsp of pine nuts
Grate ½ clove of garlic
Add salt to taste
Grind the mix
Add 2 cups of basil
Add 1 cup of olive oil
Grind all the ingredients until a creamy but crunchy result
Grate 1 cup of parmesan cheese
Mix until incorporated. The pesto is ready
Cut a slice of the dough
Pull a small amount with your fingers to begin to shape the trofie
Roll it up in a back and forth motion
Roll it up again in a sideways motion
Dust the trofie with some flour
Toss together with the flour, to evenly coat, and the trofie is ready to be cooked
Boil water in a pot
Add salt to the boiling water
Cook the trofie for about 6m until they float. Remove and the trofie is ready
Grate ½ clove of garlic
Add the pesto sauce to taste in a bowl
Grate lemon zest to taste
Add the trofie pasta
Mix until the pasta is well coated
Serve the pasta in a deep plate
Add some pine nuts. The trofie al pesto is ready
Enjoy!
Yield 5 people
Lemon
1Pine Nut
to taste
Semolina Pasta Dough
Semolina Rimacinata Flour
500 gWater
2½ cups
Pesto Sauce
Basil
2 cupsPine Nut
4 tbspParmesan Cheese
1 cupExtra Virgin Olive Oil
1 cupGarlic
1 cloveSalt
to taste
Trofie
Semolina Rimacinata Flour
for dustingSalt
to tasteWater
225 ml
Equipment
Grater
Grater
Mortar and Pestle
Bowl
Chef's Knife
Pot
Skimmer