Add <quantity>500<unit>g</unit></quantity> of semolina rimacinata flour to a bowl. Make a well and add <quantity>225<unit>ml</unit></quantity> 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 <quantity>4<unit>tbsp</unit></quantity> of pine nuts

Grate <quantity>½<unit>clove</unit></quantity> of garlic

Add salt to taste

Grind the mix

Add <quantity>2<unit>cups</unit></quantity> of basil

Add <quantity>1<unit>cup</unit></quantity> of olive oil

Grind all the ingredients until a creamy but crunchy result

Grate <quantity>1<unit>cup</unit></quantity> 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 <quantity>½<unit>clove</unit></quantity> 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!