The first time I tried trofie pasta was at this place. I didn’t even know how to pronounce it but every single element in the menu description sounded delicious. There was also rock shrimp. Sold! One bite and I knew I ordered the right dish this time. It doesn’t always turn out that way; I’ve had my share of stinkers that were less then enjoyable at other places.
Trofie are short, twisted and chewy pasta that can hold up to a variety of sauces. A quick “google” search turns up a handful of recipes pairing trofie with pesto. I also found that this pasta can be purchased in the dried form, but when it’s so easy to make the fresh version from scratch, why not have the good stuff? You deserve it.
recipe adapted from here
8 oz all purpose flour
8 oz whole wheat flour
1 T olive oil
Combine both flours in a bowl and mix to combine. Make a well in the center and add the eggs. Using a fork, gently stir to incorporate the eggs and olive oil with the flour. The mixture will be dry at first. Use a scraper to get the dry bits mixed in.
Turn the mixture out onto the counter and knead until the dough is smooth, approximately 3 minutes. Flatten out into a disc, 1- 1 1/2″ thick, wrap in plastic, and let rest in the refrigerator for 2 hours.
To form the trofie:
Remove dough from the refrigerator, unwrap, and slice a 1″ strip of dough onto a lightly floured work surface. Using both hands, roll the strip of dough out into a slim log approximately 1/2″ thick. Then, cut 1/4″ pieces from the log. Place 1 piece in your palm and roll with your other hand in one gliding motion, from tip of your fingers straight through to the palm to form the twisty shapes. You might have to lightly flour your hands in between. It take a few tries to get the motion down, but once you do, this part goes fairly quickly. Place pasta in a pile (make sure pasta is sufficiently floured, but not too much in order to prevent sticking together). Continue the process to make as many as you need.
Cook pasta in boiling, salted water for approximately 8 minutes, depending on size and type of flour* used.
*We use Freeman’s Mill whole wheat flour from Georgia. Here’s a blurb about it on my previous post. I especially liked using whole wheat because the bits of wheat gave the pasta a nice chewy, yet substantial texture.
For the sauce:
yield: 2 servings
3 cloves garlic
8-10 grape tomatoes, sliced in half lengthwise
4 oz butter
3 T olive oil
salt and pepper
shaved parmesan or romano cheese
Slice the leek in half, lengthwise. Then, thinly slice each half into half-moons. Do the same with the shallots. Mince the garlic.
In a large saute pan, melt the butter and olive oil on medium heat. Once butter is melted, lower the flame and add the leek mixture and tomatoes. Stir to coat and put a lid on the pan. Keeping the heat on low, let the leek mixture cook until they become translucent with no browning. Keep an eye in it and give a stir intermittently. This will take about 15 minutes. The tomatoes should be soft and cooked throughout, but not mushy. Season with salt and pepper.
Add the trofie to the pan, increase heat a bit to warm the pasta throughout. Sprinkle with chopped parsley, squeeze the lemon juice to coat and mix together. Serve with shaved parmesan cheese.