Trofie al Pesto (Ligurian — Hand-Rolled Pasta)

Ingredients

• 300 g semola di durum, Italian type 00
• 100 ml warm water
• 3 g sea salt
• 240 ml Pesto alla Genovese, freshly made or high-quality jarred
• 50 g Parmigiano Reggiano DOP, aged 24 months, grated
• 15 ml extra virgin olive oil, Ligurian DOP
• 1 pinch Tellicherry black pepper

Method

1. 1
   Mound semola on a work surface, create a well, and add warm water and sea salt; gradually incorporate flour with fingertips until shaggy dough forms.
2. 2
   Knead by hand for 8–10 minutes, pushing dough away with the heel of your hand, until smooth, elastic, and slightly sticky.
3. 3
   Rest dough covered with a damp cloth for 20 minutes at room temperature.
4. 4
   Roll dough to 2 mm thickness; cut into thin strands with a fork or pasta wheel, then roll each strand between your palms and work surface to create twisted, rope-like trofie about 4 cm long; lay on semola-dusted parchment.
5. 5
   Bring a large pot of salted water to a rolling boil; add trofie and cook for 3–4 minutes until they float and are tender but still al dente.
6. 6
   Reserve 120 ml pasta water; drain trofie gently.
7. 7
   Warm pesto gently in the serving bowl with 60 ml reserved pasta water to loosen; add drained trofie and toss, adding more pasta water as needed to achieve a silky coating.
8. 8
   Finish with Parmigiano Reggiano, a drizzle of olive oil, and Tellicherry black pepper; serve immediately.