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Prep
30m
Cook
5m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Prepare the dough
1.
Combine the semolina flour, type 00 flour and salt in a bowl.
200 g Semolina flour
50 g Type 00 plain flour
1 pinch Salt
2.
Gradually add lukewarm water, mixing until a firm but supple dough forms.
Lukewarm water
3.
Knead until smooth and elastic.
4.
Cover and allow to rest for at least 30 minutes.
5.
Roll small pieces of dough into thin ropes, cut into short lengths and shape into trofie by rolling each piece against the work surface with the palm of the hand.
For the Pesto
1.
Wash the basil in cold water and dry it carefully, taking care not to damage the leaves.
2.
Finish with an extra drizzle of olive oil to create a softer consistency, as the pesto will be used immediately to dress the pasta.
3.
Place the coarse salt and garlic in a mortar and crush them into a smooth paste. Add the pine nuts and continue grinding thoroughly. Milena explains that the pine nuts are the hardest ingredient and therefore require the most work. Add the basil leaves gradually, crushing them gently with a little more salt.Incorporate the Parmigiano Reggiano and Pecorino. Add olive oil little by little while continuing to work the mixture.
To Cook and Serve
1.
Cook the trofie in plenty of salted boiling water until tender.
2.
Reserve a small cup of cooking water before draining.
3.
Loosen the pesto with a little cooking water if necessary.
4.
Toss the hot pasta with the pesto and serve immediately.
For
4
M
I
For the trofie
200
g
Semolina flour
50
g
Type 00 plain flour
1
pinch
Salt
Lukewarm water, as needed
For the pesto
1
handful
Basil leaves, large
2
clove
Vessalico garlic, small
20
g
Pine nuts
Coarse salt
30
g
Parmigiano Reggiano, grated
20
g
Pecorino cheese, grated
Extra virgin olive oil
Per Serving
Calories
530kcal
Fat
23g
Saturates
6g
Carbs
64g
Protein
20g
Fibre
3g
Sodium
600mg
Calcium
400mg
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J
Janice B
13 days ago
Where is the rest of the method? There’s only the method for the pasta.
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P
Pasta Grannies
13 days ago
Hi Janice, thank you for flagging it was missing. We've made sure that it's showing now on the method page. Happy cooking!
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Prep
30m
Cook
5m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Prepare the dough
1.
Combine the semolina flour, type 00 flour and salt in a bowl.
200 g Semolina flour
50 g Type 00 plain flour
1 pinch Salt
2.
Gradually add lukewarm water, mixing until a firm but supple dough forms.
Lukewarm water
3.
Knead until smooth and elastic.
4.
Cover and allow to rest for at least 30 minutes.
5.
Roll small pieces of dough into thin ropes, cut into short lengths and shape into trofie by rolling each piece against the work surface with the palm of the hand.
For the Pesto
1.
Wash the basil in cold water and dry it carefully, taking care not to damage the leaves.
2.
Finish with an extra drizzle of olive oil to create a softer consistency, as the pesto will be used immediately to dress the pasta.
3.
Place the coarse salt and garlic in a mortar and crush them into a smooth paste. Add the pine nuts and continue grinding thoroughly. Milena explains that the pine nuts are the hardest ingredient and therefore require the most work. Add the basil leaves gradually, crushing them gently with a little more salt.Incorporate the Parmigiano Reggiano and Pecorino. Add olive oil little by little while continuing to work the mixture.
To Cook and Serve
1.
Cook the trofie in plenty of salted boiling water until tender.
2.
Reserve a small cup of cooking water before draining.
3.
Loosen the pesto with a little cooking water if necessary.
4.
Toss the hot pasta with the pesto and serve immediately.
For
4
M
I
For the trofie
200
g
Semolina flour
50
g
Type 00 plain flour
1
pinch
Salt
Lukewarm water, as needed
For the pesto
1
handful
Basil leaves, large
2
clove
Vessalico garlic, small
20
g
Pine nuts
Coarse salt
30
g
Parmigiano Reggiano, grated
20
g
Pecorino cheese, grated
Extra virgin olive oil
Per Serving
Calories
530kcal
Fat
23g
Saturates
6g
Carbs
64g
Protein
20g
Fibre
3g
Sodium
600mg
Calcium
400mg
Only visible to you
Made it?
Cancel
J
Janice B
13 days ago
Where is the rest of the method? There’s only the method for the pasta.
Like
Reply
Cancel
P
Pasta Grannies
13 days ago
Hi Janice, thank you for flagging it was missing. We've made sure that it's showing now on the method page. Happy cooking!
Like
Reply
Cancel
