Learn how to make trofie pasta at home with this clear, step-by-step recipe. Enjoy an authentic taste of Liguria by shaping fresh, handmade trofie that pair perfectly with pesto alla Genovese.
What is Trofie Pasta?
Trofie is a traditional pasta from Liguria in northern Italy. Short, thin and gently twisted by hand, trofie has a rustic, slightly chewy texture that holds sauces well. Its most famous pairing is pesto alla Genovese; together they create a classic Ligurian dish. Shaping trofie is simple, satisfying and perfect for anyone who enjoys making fresh pasta by hand.
Video Tutorial
Ingredients
Full ingredient quantities are included in the recipe box below.
- Semolina flour (semola di grano duro rimacinata): the ideal choice for trofie, giving a firm, chewy bite. If you can’t find it, mix half all-purpose and half bread flour; spelt adds a nuttier note.
- Warm water: helps hydrate the flour and bring the dough together.
- Olive oil (optional): a little oil makes the dough more elastic; omit for a purist version.
- Flour for dusting: use fine semolina or all-purpose to keep shaped trofie from sticking.
- Serving suggestion: toss with pesto alla Genovese for a traditional Ligurian pairing.
- Equipment: just a clean work surface; a wooden board helps the dough grip while you shape trofie.
How to Make Trofie Pasta
Step 1 — Make the Dough
Place semolina flour in a bowl and add about three-quarters of the warm water. Mix with a fork until the flour absorbs the liquid and a shaggy dough forms.
Step 2 — Knead Until Smooth
Turn the dough onto your work surface and knead with the heel of your hand for 8–10 minutes. If the dough feels dry, wet your fingers with a little more water. The finished dough should be smooth, compact and elastic. Cover and rest for 10 minutes to relax the gluten and make shaping easier.
Step 3 — Shape the Trofie (See Video)
Pinch off a small piece of dough and, under your palm, roll it away from you and back while flicking your wrist so the piece twists and tapers at the ends. Place shaped trofie on a clean surface and dust lightly with semolina to prevent sticking.
Step 4 — Cook the Pasta
Bring a large pot of well-salted water to a boil. Add the trofie and cook until they float and look glossy, typically 3–5 minutes for fresh pasta. Reserve a cup of pasta water before draining.
Step 5 — Sauce and Serve
Toss hot trofie with pesto alla Genovese in a mixing bowl, adding a splash of reserved pasta water to loosen the sauce and create a silky finish. Serve immediately while the pasta is bouncy and tender.
Tips
- Use fine semolina: it gives the right chew and color. If you must substitute, mix semolina with all-purpose or bread flour.
- Knead well: about 10 minutes builds gluten and elasticity for easy shaping.
- Let the dough rest: 10 minutes relaxes the gluten and prevents tearing while shaping.
- Work in small pieces: pinching little nubs keeps trofie uniform and simple to shape.
- Dust with semolina: prevents sticking between pieces and on the board.
- Cook in plenty of salted water: trofie swell slightly, so give them room and season the water generously.
- Save pasta water: a splash of starchy water helps pesto cling and creates a glossy, silky sauce.
- Serve immediately: trofie are best hot from the pot.
Frequently Asked Questions
Trofie is traditionally served with pesto alla Genovese, a bright basil pesto from Genoa.
No. Just your hands and a clean work surface. A wooden board helps but isn’t essential.
The dough should be soft, elastic and slightly tacky—similar to Play-Doh. Add drops of water if it’s too dry or a little flour if it’s too sticky.
Yes. Shape and dust with semolina, then refrigerate for up to 36 hours. For longer storage, freeze on a tray until firm and transfer to a freezer bag.
Fresh trofie usually cook in 3–5 minutes, depending on thickness. They’re ready when they float and remain slightly firm to the bite.
More Italian Pasta Recipes
- Pastina
- Lentil Pasta
- Spaghetti all’Assassina
- Sun-dried Tomato Pasta
- Broccoli Pasta
- Spaghetti Aglio e Olio
- Rigatoni Arrabbiata
- Pasta Puttanesca
- Pasta alla Norma (eggplant pasta)
If you try this Homemade Trofie recipe, please leave a star rating and a comment to let us know how it turned out. We love hearing from you!
How to Make Trofie Pasta (Handmade Ligurian Pasta Recipe)
Video
Ingredients
For the trofie
- 2 cups semolina flour
- ¾ cups warm water
Instructions
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Make the Dough: Mix 2 cups semolina flour with most of the ¾ cup warm water until absorbed.
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Knead Until Smooth: Knead 8–10 minutes until soft and elastic, then cover and rest 10 minutes.
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Shape the Trofie: Pinch small pieces and roll under your palm so they twist and taper at the ends.
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Cook the Pasta: Boil in salted water until the trofie float and look glossy. Reserve a cup of pasta water.
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Sauce and Serve: Toss with pesto and a splash of pasta water to create a silky finish. Serve hot.
Notes
- Semolina flour → essential for chew; substitute half all-purpose + half bread flour if needed.
- Water → warm water hydrates best; adjust amount for humidity and flour type.
- Olive oil (optional) → adds elasticity; omit to keep the recipe traditional.
Storage
Store fresh trofie in the refrigerator for up to 36 hours. To dry for longer storage, let trofie dry on a rack for at least 12 hours; you can also freeze shaped trofie on a tray and then transfer them to a freezer bag for several months.