Trofie hails from Golfo Paradiso (Gulf of Paradise) in the Liguria region, which is close to Genoa on the Western coast of Italy. However, even despite being so close in proximity, trofie was not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape. Trofie is now most commonly served with a pesto sauce. We have paired our hand-rolled trofie with basil pesto, potatoes, and green beans, which is our modern take on a traditional pesto alla Genovese. Traditional Genovese pesto does not have basil added to the sauce, but we believe it adds a fresh kick of flavour (and a way to sneak in extra veg).
(Allergens in bold):Fresh pasta (Wheat flour, Egg, Durum wheat flour), Extra virgin olive oil, Parmesan cheese, Basil, Pine nuts, Potato, Green beans, Garlic, Salt, Black pepper
GARNISH INGREDIENTS: Toasted pine nuts, Basil, Parmesan cheese
Download the recipe card