Trofie—a rustic pasta from from the Ligurian region of Italy—is simple to make and full of traditional Italian flavour. A few ingredients and a little patience are all you need to bring homemade pasta to the table.
In Italy, pasta comes in countless shapes and sizes—each with its own story and purpose. One of the simplest and most beloved is trofie, a short, hand-rolled pasta from the Ligurian region. Made from just flour and water, the dough is rolled into thin ropes, cut into small pieces and twisted between the palms to form its distinctive tapered shape.
Trofie is traditionally served with Genovese-style pesto, and tossed with tender potatoes and green beans for a satisfying, earthy meal that embodies the spirit of home cooking. Though homemade pasta can seem intimidating, this version is wonderfully approachable and a fun family project. Once mastered, trofie pairs beautifully with other sauces, from classic tomato to creamy Alfredo.
This recipe keeps things simple—no eggs, no special equipment. And yet, it offers a taste of authentic Italian comfort in every bite.
Ingredients for Trofie with Genovese-Style Pesto
Dough
250 g all-purpose flour
Pesto
30 g fresh basil
2 oz Parmigiano Reggiano, grated
1.5 oz Pecorino cheese, grated
10 g pine nuts
1 garlic clove
200 mL extra virgin olive oil
salt, to taste
For the pasta:
100 g green peans
200 g potato, peeled and diced
Instructions for Trofie with Genovese-Style Pesto
Put the flour in a pile on a work surface. Make a well and pour in 25 mL water; worth with a fork, dough scraper and your fingers to combine the two. Knead until the dough is smooth and homogeneous.
Remove the pieces of dough the size of a pea and rub them between your hands or roll them on the table, pressing simultaneously to obtain the trofie shape.
To make the pesto, combine the oil and basil with a pinch of salt, garlic and pine nuts in the blender, pulse until well combined, then add the grated cheese, pulsing until it turns into pesto. Keep covered with oil.
In a large pot of salted water, boil the potatoes and beans; after 5 minutes, add the pasta and cook for another 5 minutes.
Drain all and dress it in a bowl with the pesto, thinned with a little bit of cooking water and a little olive oil. Serve immediately. Serves 6.
