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Trofie Two Ways

For the doughs...

Traditionally, chestnut trofie are made with 60% chestnut flour and 40% soft wheat flour. I found this tasted a bit bitter, so I would recommend flipping the ratios, as follows:


Combine 180 grams 00 flour and 120 grams chestnut flour in a bowl. Gradually incorporate 150 grams warm water into the flour according to your preferred pasta dough method. Knead well for about 10 minutes until smooth and firm. Note that because chestnut flour lacks gluten, it will not be as smooth or elastic as other pasta doughs. Wrap tightly and allow to rest for about 30 minutes.


For the classic trofie dough, omit the chestnut flour and use 300 grams 00 flour and 150 grams warm water. This dough should be smooth and firm.


Time to shape...

Trofie are difficult to shape by hand and require a lot of practice, so I recommend visiting the Pasta Social Club Instagram page or Pasta Grannies YouTube channel (for chestnut, click here; for classic, click here) for a video demonstration.


In short: Working with small portions of dough while the remainder is wrapped, pinch off a pea-sized piece and quickly push it forward on a wooden board. Then, using the outside of your palm, drag it downward at a 45-degree angle, simultaneously pressing the side of your hand firmly into the dough to create a natural corkscrew. This same technique can also be done with a bench scraper, so once you master that method, it may help to imagine your hand as the bench scraper to understand the proper angle and amount of pressure. Since the chestnut dough doesn't have as much gluten, it will look a bit more rough and break more easily (mine also look different than the Pasta Grannies version). That's expected! Allow the trofie to dry out at room temperature as much as possible before cooking so they hold their shape.


Chestnut trofie with pesto genovese, golden potatoes, and green beans...

Peel and medium dice 2-3 golden potatoes. Submerge in a pot of salted cold water, bring to a boil, and cook until tender but not falling apart, about 15 minutes. Meanwhile, trim about 10 ounces of green beans and cut into thirds. When the potatoes are almost done (taste to make sure!), add the green beans to the pot and blanch until bright green and crisp-tender, about 3 minutes (you can also cook the vegetables separately if preferred). Drain and transfer to a large bowl to cool slightly, then toss with your favorite pesto.


Cook trofie in well-salted water and transfer directly to the bowl with the vegetables. Add more pesto and toss to coat. Serve immediately and enjoy!


Classic trofie with two-ingredient tomato sauce and burrata...

Bring a large pot of water to a boil. Add 2-3 tablespoons of tomato paste to a large saute pan. Cook over medium heat until the paste darkens, stirring constantly. Turn the heat to low and stir in 3 minced garlic cloves (keep stirring often to prevent the garlic from burning). Salt the water well and add the pasta. While it cooks, add a generous ladle of pasta water to the tomato paste and stir vigorously to combine (it should become saucy). Transfer pasta directly to the sauce and toss to coat, allowing pasta and sauce to meld for a couple of minutes. Adjust seasoning as needed and serve immediately, topped with a hefty ball of burrata (optional but excellent!), fresh thyme, black pepper, and a generous amount of olive oil. Enjoy!



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