Trofie is an Italian pasta typical of the Ligurian culinary tradition It is prepared with a mixture of durum wheat flour and water Trofie is characterised by a thin and irregular shape that is thicker in the middle and thinner at the top They go great with walnut sauce or black squid ink, but the traditional recipe, which is tremendously more widespread, wants trofie to be seasoned with the classic Ligurian pesto prepared with the Genoese DOP basil.
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