Enjoy the meditative process of making your own trofie pasta and then savor the results once cooked and tossed with a bright and herby homemade pesto.
Ingredients
- all-purpose flour: 2 cups
- water: 0.25 cup (to taste)
- eggs: 2 piece
- splash olive oil: 1 piece
- pinches salt: 2 piece
- garlic: 2 clove (chopped)
- ½ tablespoons pine nuts: 2 piece
- ½ cups lightly packed fresh basil: 2 piece
- extra-virgin olive oil: 0.5 cup
- Parmesan cheese: 0.5 cup (grated)
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
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Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
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Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
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Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
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Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Toss cooked trofie with pesto and serve immediately.
