Fresh Pasta with Pesto Cooking Recipe | Trofie Al Pesto Recipe

Fresh Pasta with Pesto Cooking Recipe | Trofie Al Pesto Recipe

Trofie are pasta in the shape of a corkscrew, typical of the Recco region near Genoa.

Serves 4

Preparation time: 1 hour
Resting time: 1 hour
Pasta cooking time: 3-5 minutes

Ingredients

  • Trofie
  • 4 cups (12 oz./400 g) bread flour
  • ⅔-1 cup (220 to 240 ml) water
  • Salt
  • Pesto
  • 1 clove garlic
  • 2 bunches European basil
  • 1 teaspoon kosher salt
  • 1 tablespoon pine nuts
  • ⅓ cup (2 oz./50 g) grated Parmesan
  • ⅓ cup (2 oz./50 g) grated pecorino, preferably Sardinian
  • ⅔ cup (150 ml) olive oil

Equipment

  • 1 stone mortar with wooden pestle

Fresh Pasta with Pesto Cooking Recipe Trofie Al Pesto Recipe

 

Cooking Method

  • Prepare the trofie.
  • Mix the flour, water, and a pinch of salt into quite a firm, smooth dough.
  • Divide it into pieces about the size of a small bean.
  • Press down gently while rolling each piece diagonally by hand on the counter, to give it the shape of a corkscrew measuring 1 ½ in. (4 cm) long.
  • Let them rest for 1 hour.

Make the pesto.

  • Meanwhile, peel the garlic.
  • Wash and carefully dry the basil, removing the leaves by hand from any stalks that seem fibrous.
  • Pound the kosher salt and garlic in a mortar, then add the basil leaves, continuing to press down with the pestle in a circular movement.
  • Incorporate the pine nuts and both cheeses.
  • Add the olive oil in a thin stream, whisking continuously to obtain a smooth, creamy emulsion.

 

  • Just before the meal, cook the trofie in a large saucepan of boiling salted water.
  • When they are cooked (3 to 5 minutes), drain them, retaining 2 tablespoons of the cooking liquid to thin down the pesto.
  • Mix the trofie with the pesto sauce and serve immediately.

Suggested food/wine match

  • Lunae Bosoni, Vermentino Lunae—Cotli di Luni DOC

Chef’s notes

  • For authentic pasta with pesto, enrich the pasta cooking water with green beans and potatoes cut into small pieces.
  • To keep your pesto for several days in the refrigerator transfer to a small glass jar and cover with olive oil before sealing.
  • Ideally do not add the cheeses until just before serving.
  • Basil has a fragile aroma and oxidizes very quickly when it comes in contact with metal.
  • Prepare the pesto In a mortar made of stone with a wooden pestle, if possible; you can use a knife or blender but the aroma will be lost.
  • Also, avoid using Thai basil, as its minty quality is not suitable for this recipe.

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