250 to 300g(1 to 1.3cups)hot waterThe amount of water varies based on temperature, altitude, humidity and type of flour.
For the basil pesto
70g(0.3cups)cold water
70g(2.5oz)basil
30g(3.5tbsp)pine nuts
30g(3.5tbsp)almonds
30g(3tbsp)nutritional yeast
30g(2.5tbsp)olive oilextra virgin
⅓clovegarlic
salt to taste
Make the trofie
In a bowl, add the semolina flour and ¾ of the water. Mix with a fork till the flour absorb all the water.
Transfer the dough onto a worktop and start kneading with your hands. If the dough is too dry, then add more water, a little at a ime.
Knead vigorously for about 10 minutes. By the end you should get a smooth, compact dough.
Start shaping the dough like shown in the youtube video below.
You can now cook the trofie in salted boiling water for about 3 minutes.You can also store the trofie. First, let them dry on our worktop for half a day. Sprinkle them with some semolina flour so they don't stick together. When they are hard and dry, you can store them in an airtight container for weeks.
Make the pesto
Blend almonds, pinenuts, garlic, salt and nutritionalyeast until you get to an almond flour consistency.Add the basilleaves, oil and coldwater and start pulsing with the blender until everything turns into a creamy pesto. You might have to stop to scrape down the sides once. Taste and adjust for salt.
Serve the pasta
In a bowl, add the pesto sauce, then when the pasta is cooked take it out of the boiling water and add it to the bowl with the pesto. Add a few tablespoons of pasta water get everything creamy.Stir with a spoon, plate, and drizzle with some extra virgin olive oil.NB: do not warm up the pesto on a pan. It will loose its flavour.