Ingredients:
350 G Farina Bianca Con Poca Crusca
Sale
250 G Pesto Alla Genovese Coelsanus
Difficulty:
Low
Method:
Put the flour on a pastry board, add the necessary salt and knead together, adding enough water to make a smooth and somewhat hard dough. Break off pieces about the size of a hazelnut from the dough and roll them on the work surface so as to form lots of small twisted dumplings with thin ends. Cook the trofie for a few minutes in a pan with plenty of boiling salted water, then drain, dress with the pesto and serve. --- ADVICE. Trofie al pesto is a traditional dish from Liguria, particularly from the area of the Riviera di Levante that runs from Camogli to Bogliasco. Sometimes the trofie are prepared by mixing a little chestnut flour with the white flour. The sweet taste of the chestnut flour contrasts nicely with the aromatic flavour of the pesto.
