Genovese Le Trofie

So here we are again providing you with another video from our il Fustino Olive Oil business days. This happens to be one of my favorite pastas form the Genovese region of Italy.  Hope you enjoy dish as much as I do.  Easy to make and delicious to eat, two of my favorite things. You may find this pasta hard to find at your local grocery store so we’re providing a link on Amazon.

Rustichella, Pasta Trofie, 8.8 Ounce

Notes: Trofie is Ligurian pasta made with flour and water, no eggs. It is rolled by hand into little squiggly shapes and served with basil olive oil or basil pesto. Trofie is almost impossible to buy outside of Liguria, and you will most likely never find it available in restaurants. Since the making of Trofie is extremely labor intensive, dough is cut into little pieces and each small piece is rolled between palms of hands, so plan to serve this dish the Ligurian way – in small portions as a first course. Recipe below the video.


1 pound Trofie
2 medium Russet or Yukon Gold potatoes, peeled and cut into 3/4 inch strips
2 cups fresh green beans, cut into 1 1/2 inch pieces
1 1/2 gallons boiling water
1 tablespoon coarse sea salt
Extra Virgin Olive Oil
Parmigiano cheese
fresh ground black pepper
1/3 cup fresh basil, chopped
1/2 cup pine nuts, toasted


1. Add pasta and green beans to boiling salted water (salted water should taste like sea water) boil for 10 minutes

2. Add potatoes and return to a boil, continue to cook for 5 minutes or until Trofie is al dente

3. Drain

4. Dress with EVOO, shaved cheese, fresh grid of black pepper, basil, and pine nuts. Toss and top with a bit more EVOO.

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