Not everyone knows that Trofie are a type of pasta that is made with great ease, I thought it would take some kind of tool to prepare and yet enough hands! To do alone or with friends, 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 sauce to the classic Genovese pesto, but there are many other ways to enjoy them, the dough is soft and consistent at the same time, in other words to try!
Ingredients for 4 people for Trofie:
250 g of flour type 0
a pinch of salt
warm water
Mix flour and salt, with the 'warm water adding a little at a time, until dough is smooth. Cover bowl with a ball of dough and let rest 10 minutes.
At this point prepare trofie separating small pieces of dough the size of chickpeas and rub between your palms, so as to form small spindles.
Put trofie to rest on a towel for a couple of hours (I made the night before calmly)
Ingredients for the sauce:
Genovese pesto ( see recipe here )
1 medium potato or 2 small
Prepare the pesto Genovese ( see recipe here ), in the meantime heat the water for trofie, peel and cut potatoes into small cubes and put them in water. Bring to a boil, add a handful of salt and at this point to trofie and cook until they are afloat.
In a pan, add the pesto, drain trofie along with potato chips and skip the whole.
Serve piping hot.
