Trofie al Pesto
Enjoy the meditative process of making your own trofie pasta and then savor the results once cooked and tossed with a bright and herby homemade pesto.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups all-purpose flour
- ¼cup water, or more to taste
- 2large eggs
- 1splash olive oil
- 2pinches salt
- 2cloves garlic, roughly chopped
- 2½ tablespoons pine nuts
- 2½ cups lightly packed fresh basil
- ½cup extra-virgin olive oil
- ½cup grated Parmesan cheese
- 1pinch salt
Instructions
Step 1
Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.Step 2
Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.Step 3
Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.Step 4
Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.Step 5
Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.Step 6
Toss cooked trofie with pesto and serve immediately.