One of my greatest passions is making homemade pasta, and trofie is one of the shapes I’ve learned to master over the years. Trofie al pesto is a classic dish from Liguria, where this twisted, hand-rolled pasta meets its perfect companion: basil pesto. With its rustic texture and elongated, slightly twisted shape, trofie seems designed to hold onto every bit of sauce.
Basil pesto is a simple yet deeply flavorful Italian sauce that celebrates the freshness of basil, the pungent aroma of garlic, and the delicate nuttiness of pine nuts, all balanced by the creaminess of Parmesan and the fruity richness of extra virgin olive oil. The word “pesto” comes from the Italian verb pestare, meaning “to crush” or “to pound.” That’s why I believe using a mortar and pestle is essential when making pesto — it connects the technique to the very origin and spirit of the sauce.
The recipe for homemade trofie calls for semolina flour, which is milled from durum wheat rather than soft wheat like the classic “00” flour typically used for fresh egg pasta. So what sets them apart?
Semolina has a warmer, more yellow hue and a coarser texture, while 00 flour is finer, softer to the touch, and paler in color. Thanks to its higher protein content, semolina creates a firmer, more elastic dough — ideal for shaping hand-rolled pasta such as trofie, orecchiette, and cavatelli.
Once cooked, semolina pasta has a pleasantly firm bite, and its slightly rough surface helps the pesto cling beautifully to every twist and curve.