Semolina Trofie pasta is placed on a lightly floured wooden board. Their notable small, short, and irregular cylinder shape contributes to Trofie clinging to and absorbing sauces effectively.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Trofie pasta has a unique thin and rolled shape providing a pleasant mouthfeel with soft yet slightly chewy texture. Its signature twists are eye-catching and allow it to cling to and absorb sauces effectively. From simple extra virgin olive oil to complex fresh pesto with garlic and pine nuts, Trofie has been one of the quintessential charms in Italian cuisine. You won’t believe that this recipe brings the well-loved Trofie semolina pasta to your table using just 2 ingredients!

This Trofie pasta is made from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Feel free to explore these: Busiate (spiral), Gnocchetti (ridged small elongated shell), Foglie (olive leaf), Cavatelli (mini hot dog bun), and Orecchiette (small ears).

What is Trofie Pasta?
Tools You Need
Key Ingredients and Why
How to Make Trofie Pasta
Can I Make Trofie Pasta in Advance?
How to Dry Fresh Pasta correctly at Home
How to Store Trofie Pasta
FAQs
Gemma’s Pro Chef Tips
More Homemade Pasta Recipes

What is Trofie Pasta?

Trofie is a traditional pasta from Italy that’s believed to originate from Liguria, Northern Italy.
It’s a type of hand-crafted pasta known for its notable small, short, and irregular cylinder shape. This artisanal process contributes to its rustic and homemade appeal.
Trofie has a mild and neutral taste which makes it pair well with a wide range of sauces and pasta dishes.

Tools You Need

Food processor or bowl
Measuring cups and measuring spoons
Work surface, such as a wooden cutting board
Baking tray

Key Ingredients and Why

Semolina flour
- Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
- This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
- It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Trofie Pasta

Make the dough: from my 2-Ingredient Semolina Pasta Recipe.
To shape the dogh:
- Divide the dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
- Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape.
- Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

Dry the dough in a single layer on the baking tray for several hours before cooking.
Cook the pasta: when ready to cook, bring a large pot of water to a rolling boil. Add sea salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Drain and reserve a cup of pasta cooking water for making sauces.

Can I Make Trofie Pasta in Advance?

Yes, you can make trofie pasta ahead of time.

After the trofie pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

Drying pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.
In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Trofie Pasta

Store leftover cooked trofie in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

A close shot at Semolina Trofie pasta on a wooden board. They're in notable small, short, and irregular cylinder shape.

FAQs

Can I cook the pasta without drying it first?

The drying ensures that the trofie pasta will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

Can I use my food dehydrator to dry my trofie pasta?

Pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

How will I know if my trofie is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

What are the famous Trofie pasta dishes?
- Trofie al Pesto: A classic Ligurian dish paring trofie pasta with a vibrant basil pesto sauce, green beans, and potatoes.
- Trofie with Tomato and Basil: Trofie pasta is tossed with a simple and dlicious homemade marinara sauce, fresh basil leaves, and garlic cloves.
- Trofie with Seafood: Trofie pasta is combined with a variety of seafood in a delightful seafood sauce.
- Trofie with Creamy Mushroom Sauce: Trofie pasta is served in a creamy mushroom sauce made with mushrooms, cream, garlic, and Parmigiano cheese.
- Trofie with Truffle Sauce: An indulgent dish featuring trofie pasta with a luxurious gourmet truffle sauce.
- Trofie Pasta Salad: A refreshing and satisfying Trofie pasta salad with fresh vegetables, olives, feta cheese, and a tangy vinaigrette dressing.
- Baked Trofie Pasta Casserole: Trofie pasta layered with a tomato-based sauce, ricotta cheese, mozzarella, and Parmesan, then baked until bubbly and golden.
- Trofie with Roasted Vegetables: Roasted vegetables work with trofie pasta for a hearty and flavorful vegetarian dish.
- Trofie Carbonara: Trofie with a creamy sauce made from eggs, cheese, and pancetta or bacon forms a new variation of the classic Carbonara.

Gemma’s Pro Chef Tips

Make the dough from my 2-Ingredient Semolina Pasta Recipe.
This dough dries out quite easily to be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
This pasta is shaped on an un-floured surface. If rolling becomes difficult, pass a damp cloth over your work surface and hands to help the dough stick a bit more.
This pasta must dry completely before cooking for it to retain its shape.
Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
Store bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Homemade Pasta Recipes