Trofie Fresche Liguri: Tecnica di Formatura
Recco, Ligurian Levante
Trofie are the short, twisted pasta of the Ligurian Levante — specifically the Recco area. Made from only semolina, water, and salt, each piece is formed by rolling a small piece of dough at an angle on the board with the palm of the hand, creating a tight, irregular helical twist. The technique takes hours to master. The twist traps pesto and thin sauces inside the coil. In the classic preparation (trofie al pesto with green beans and potato), the pasta, beans, and potato are cooked together in the same pot.