Homemade trofie.

Italian pasta fatta in casa.

"Eat pasta run fasta." - unknown

Pasta comes in all shapes and sizes and I am always surprised how different it tastes, even though it's always made of basically the same ingredients; flour and water. It's probably the same phenomenon as drinking wine from a wine glass or cup. It simply tastes different, even if it is the same. But hey, I'm glad about it, otherwise eating pasta would be much too boring. But like this? Every day please!

Trofie deserve a big place in my heart. The shape is so pretty and thanks to the semolina dough they have a perfect 'al dente' consistency. And you can skip your next meditation class, because shaping trofie is really like meditation, only that you have something to eat afterwards. So it's a double win.

What you'll need for 4 peeople:

(3 if you are as hungry as the Rainones)

- 400g semolina flour

- 180ml water

Unbelievable, right? These two ingredients are the basis for the best culinary invention on earth.

Pour the semolina flour on a clean surface and make a small bowl in the middle. Add the water and carefully start mixing the two ingredients. In the beginning there is always a little mess until all the flour sticks together. Afterwards it becomes easier. Now you knead the dough for about 10 minutes until it is nice and smooth. Then let it rest for 30 minutes, wrapped in cling film.

Well, when it comes to shaping... Trofie is not the easiest type of pasta. You basically make a small ball, roll it up with the palm of your hand and pull it away to the side on your way back. It is hard to describe it with words, so there is a small video, so you can see what I mean.

Please give it a try and let me know how it worked out. And don't despair, it also takes me two hours to process this amount of dough into Trofie. But it is worth it!

Buon appetito!

Love, Carmen