Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
- 4 cups (480 g) flour
- An ounce (25 g) bran
- Warm water
- A pinch of salt.
Let the trofie dry on a floured work surface, boil them in abundant salted water, until they rise to the surface, drain them, and serve them with lots of pesto sauce.
As variations, you can add a handful of boiled beans to the trofie after draining them, or season them with walnut or meat sauce. As a final variation, boil 6 ounces (150 g) each potatoes and string beans, dice them while the trofie are cooking, and combine everything, with a healthy dollop of pesto sauce.
Trofie di Camogli are somewhat different. To serve 6 you'll need:
- 3 cups (300 g) flour
- 12 ounces (300 g) potatoes
- An egg
Another couple of variations:
1) With chestnut flour.
Begin with 2 cups wheat flour and 3 cups chestnut flour, which should be fresh and smell chestnuty sweet
A live-yeast cake (from the super market) the size of a walnut, dissolved in a little warm water.
2) With Bread Dough
Begin with 5 cups (500 g) flour
2 ounces (50 g) live-yeast cake (baker's yeast), dissolved in a little warm water.
Combine the ingredients, kneading the dough well, and let it rest in a bowl, covered by a cloth -- the chestnut flour trofie dough for about an hour, and the bread dough trofie dough for several hours, in a warm place. In either case, make your trofie, boil them, and serve with pesto sauce, walnut sauce (the chestnut trofie), or agliata.