Trofie [SEP] country of origin
Trofie
Trofie (; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy.
History.
Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other "comuni" in the area. This pasta shape was not so common in Genoa until the mid-20th century, though the term "trofie" was already in use here and referred to gnocchi as a whole:
or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian "strofia" might be Ancient Greek στρωφαω ("to twist, to spin"), referring to the same motion required to produce trofie.
Description.
Trofie is shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape. It is around long with a diameter of roughly . The average cooking time