The Trofie to Pesto Genovese

Not everyone knows that Trofie are a type of pasta that is made with great ease, so I wanted to know us as a tool to prepare them and instead just hands! Be done alone or in company, make Trofie becomes a way to share the pleasure of being together and prepare a delicious pasta so much, helped by adults and children. In this recipe, I added the seasoning of the classic Pesto Genovese, but there are many other ways to enjoy the pasta is delicate and substantial at the same time, in short to try!

Ingredients for 4 people Trofie:

250 gr of flour type 0
a pinch of salt
warm water

Mix the flour and salt, with the 'warm water adding a little at a time, until you get a smooth dough. Cover the bowl with a ball of dough and let rest 10 minutes.
Then prepare trofie pulling small pieces of dough as large as peas and rub between the palms of the hands to form small spindles.

Trofie put to rest on a canvas for a few hours (I made the night before calmly)

Ingredients for the sauce:

Pesto Genovese (see the recipe here)
1 medium potato or 2 small

Prepare the Pesto Genovese (see the recipe here), in the meantime, heat the water for trofie, peel and cut potatoes in small cubes and put them in water. Bring to a boil, add a handful of salt and at this point put trofie cook until they are afloat.
In a pan put the pesto, drain trofie together the pieces of potato and skip the whole.
Serve steaming.