At one of our very first restaurant meals of our trip, at La Bossa in Camogli, Richard had his first taste of the Ligurian pasta specialty called "trofie". These little curly strands of pasta are served with string beans (and sometimes potatoes!) and drenched in pesto - the fabulous Genoese sauce made from fresh basil, garlic, pine nuts, grated cheese, and olive oil. When our nephew Patrick came to join us, Trofie al Pesto became his go-to order. Though readily available throughout most of Italy, this type of pasta is seldom seen in the US. So, we decided to make our own.
Research for the right recipe took us to a number of websites, but our favorite turned out to be a video published by "Pasta Grannies". Nonna Rosetta's video makes it look easier than it is, but if you're not hung up on getting them perfect this is really one of the easier pasta shapes for making at home. Another good demo video from Delicious Magazine shows how you can use different parts of your hand for getting the right curls, so you can find the one that works best for you. Making pasta can be a meditative experience - perfect for these times!
Recipes from the Road
Click on recipe title or “Read More” to see the full recipe and demo video