TROFIE AL PESTO - Easy Homemade Pasta From Scratch

TROFIE AL PESTO - Easy Homemade Pasta From Scratch

In this episode, I'd like to share with you 'Trofie Al Pesto' from scratch. A short, thin twisted pasta from the Liguria region of Northern Italy. The dough for the pasta made with semolina and/or flour, no eggs. The traditional way of preparing Trofie is with pesto, plus you can boil the pasta with diced potatoes and green beans. And you don't need a pasta machine or roller pin! It is a so much fun pasta to make, kids would love to do this :)


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INGREDIENTS:

1 cup Flour + 1 cup Semolina
1/2 cup water
2 Potatoes
250 gr. (1/2 pounds) French-cut Green beans
1 cup Fresh Basil (Or Purple Basil)
3 tbsp Pine Nuts
100 gr. (1/4 pounds) Turkish Old Cheese - Aged Kashar
(or Parmesan)
1/2 cup olive oil
Garlic, Salt&Pepper

DIRECTIONS:
You might find Trofie at a grocery store, but this homemade one is seriously good :)
Combine 1 cup flour and Semolina in a food processor.
Add a pinch of salt.
Then pulse to mix dry ingredients together.
Add 1/2 cup water and pulse again until the dough comes together.
Transfer dough to a floured work surface.
And knead for at least 8 minutes.
Push the dough down and out, stretching it flat in front of you with
the heels of your hands.
By folding and turning 90 degrees after each fold.
(Always turn the dough in the same direction.)
Sprinkle the work surface with flour if needed.
After 8 minutes continue kneading for a couple more minutes until the dough is supple and silky.
Cover in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, toss the pine nuts for 3-4 minutes.
Rinse the basil leaves, discard the stalks.
Pesto is traditionally prepared in a mortar and pestle.
You can also use a blender or food processor :)
Place the cheese into the bowl of a food processor and pulse a several times.
Add pine nuts, basil leaves, 1 (big) clove garlic peeled, a pinch of salt and black pepper to taste and pulse again.
Scrape down the sides then add the olive oil and pulse again.
Transfer the pesto to a bowl and there you have it!
Line a large tray with a clean kitchen towel.
Divide the pasta dough into 8 pieces and work with a piece at a time keeping the rest wrapped, so it won't dry out.
Use your hands and roll the dough into a tube.
Divide it into two pieces and keep rolling each piece seperately
into a tube around 1/2 of an inch.
With a knife, cut the tube into a pea sized little pillows.
Take a piece of pillow and rub it briskly between the palms of your hands.
Transfer to the prepared tray.
Repeat the process with the remaining dough.
Then sprinkle the semolina over the top of the trofies.
Just before cooking, transfer trofies into a colander and shake it well to remove excess semolina.
Rinse potatoes and green beans and cut potatoes into thin slices.
When ready to cook, bring a large pot of salted water to boil then drop in all the trofies, potatoes and green beans, stir immediately.
My Trofie cooking time is usually 15 minutes but you can taste and cook until the desired 'bite' reached :)
Once cooked, reserve a small cup of pasta water and drain.
Pour the pesto sauce into the same pot and add some pasta water while stirring.
Pour the drained pasta and the veggies back into the pot, stir.
Add some more pasta water if desired.
Garnish with freshly ground black pepper, grate some cheese over top and serve immediately.
"Pasta does not wait for anyone" :)

READY :) Thank You For Watching!

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