Savor authentic artisanal Trofie Pasta with small firm twists that can absorb various sauces and is versatile in classic Italian dishes.
Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
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. (See photo above for step by step)
Allow the dough to dry in a single layer on the baking tray for several hours before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)