Go Back Email Link
–+ servings
How to make trofie pasta step by step traditional Ligurian recipe.

How to Make Trofie Pasta (Handmade Ligurian Pasta Recipe)

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

For the trofie

  • 2 cups (340 g) semolina flour — like De Cecco's Semola di Grano Duro Rimacinato
  • ¾ cups (180 ml) warm water you might need a little more or less depending on weather and type of flour

  • Make the Dough: Mix 2 cups semolina flour flour with most of the ¾ cups warm water until absorbed.
    Step 1 Mixing semolina flour and water in a bowl for trofie pasta dough.
  • Knead Until Smooth: Knead 8–10 minutes until soft and elastic, like Play-Doh. Cover and rest 10 minutes.
    Step 2 Kneading trofie pasta dough until smooth compact and elastic on wooden board.
  • Shape the Trofie: Pinch off small pieces and roll under your palm so they twist and taper at the ends (see video below).
    Step 3 Pinching off small dough piece to roll and shape traditional trofie pasta.
  • Cook the Pasta: Boil in salted water until they float and look glossy. Save a cup of pasta water.
    Step 4 Cooking trofie pasta in boiling salted water until glossy and firm.
  • Sauce and Serve: Toss in a bowl with pesto alla Genovese, loosening with pasta water for a silky finish. Serve hot.
    Step 5 Cooked trofie pasta tossed in basil pesto and served in a gold-rimmed pasta plate
Substitutions
  • Semolina flour → essential for chewy bite. Sub half all-purpose + half bread flour, or spelt for nutty flavor.
  • Water → warm hydrates best. Sparkling water makes dough lighter.
  • Olive oil (optional) → adds elasticity. Skip it, or swap with avocado oil.
  • Flour for dusting → use all-purpose, fine semolina for tradition, or cornmeal for rustic texture.
  • Serving suggestion → toss with pesto alla Genovese, or try arugula or parsley pesto.
 
Tips
  • Choose fine semolina for chewy bite and golden color; mix with all-purpose if needed.
  • Knead 10 minutes to build elasticity and make shaping easier.
  • Rest the dough for at least 10 minutes so it twists without tearing.
  • Pinch small pieces for even, consistent homemade trofie pasta.
  • Dust with semolina to keep shaped pasta from sticking.
  • Cook in salty water “like the sea” for authentic Italian pasta made at home.
  • Save pasta water to help pesto cling and turn silky.
  • Serve immediately for bouncy, tender pasta at its best.
 
Storage
Store fresh trofie in the fridge for 36 hours, dry on a rack for up to 3 months, or freeze on a tray then bag for 3 months and cook from frozen.
QR Code linking back to recipe