Barilla · 500g
Barilla Trofie Pasta, 500g
What it is
Trofie is a short, twisted pasta shape originating from the Liguria region of Italy. Its name is believed to derive from the verb 'strofinare,' meaning 'to rub,' referring to the traditional method of rolling the dough. The distinctive spiral shape is designed to hold sauces exceptionally well, making it a versatile choice for many Italian dishes. This pasta is made from durum wheat semolina and water, a classic combination for dried pasta.
How people cook with it
Trofie is a delightful pasta shape that pairs wonderfully with a variety of sauces. Its unique form makes it ideal for capturing lighter, more delicate flavors as well as richer, heartier ones.
- Tossed with pesto
- Mixed with vegetable ragu
- Served with seafood
- Combined with creamy sauces
To cook trofie, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving a small amount of the cooking water. Toss the drained trofie immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
Unlike longer pasta shapes that can be more prone to breaking, trofie's short, sturdy form maintains its integrity. Its twisted shape offers more surface area and nooks than smooth, cylindrical pasta, allowing it to cling to sauces more effectively.
Who it is for
Home cooks looking to explore authentic Italian pasta shapes will appreciate trofie.
How to keep the rest
Store any unused trofie in its original packaging or an airtight container in a cool, dry place. Ensure it is kept away from moisture and direct sunlight to maintain its quality and prevent spoilage. Properly stored, it will remain fresh for an extended period.