Enjoy the meditative process of making your own trofie pasta and then savor the results once cooked and tossed with a bright and herby homemade pesto.
Ingredients
Pasta
- 2 cups all-purpose flour
- ¼ cup water, or more to taste
- 2 large eggs
- 1 splash olive oil
- 2 pinches salt
Pesto
- 2 cloves garlic, roughly chopped
- 2 ½ tablespoons pine nuts
- 2 ½ cups lightly packed fresh basil
- ½ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- 1 pinch salt
Directions
Step 1
Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
Step 2
Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
Step 3
Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
Step 4
Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
Step 5
Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 6
Toss cooked trofie with pesto and serve immediately.
Cook’s Notes:
One major recommendation here: You're going to want to form your trofie on a wooden surface. I used a cutting board. You don't want to use a super smooth surface or else the dough will just slide all over the place and won't form the little spiral shape. And, the wood also gives the surface of the pasta a nice texture to grab onto the pesto.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 405 | |
% Daily Value * | |
Total Fat25g | 33% |
Saturated Fat5g | 24% |
Cholesterol68mg | 23% |
Sodium205mg | 9% |
Total Carbohydrate34g | 12% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein10g | |
Vitamin C4mg | 18% |
Calcium123mg | 9% |
Iron3mg | 18% |
Potassium153mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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