WHAT IS TROFIE?
Much like in New York City, calling Trofie a twisted bastard can be an insult or a compliment. The name comes from the verb “to rub” referring to how it is made. The hand gesture involved looks like a bad magic trick. But the results is a nice pasta. Legend has it that Trofie was rolled by fisherman’s wives sitting on the docks, staring out at the sea waiting for their husband’s return. The fact that these ladies showed some leg by rolling their dough on their knee didn’t hurt. Trofie Bastarde is a variation that has the same shape but uses chestnut flour instead of semolina. When offering this dish, try not to wait too pause too long when asking the question “Would you like some Trofie” ………………………….”Bastarde!”.
WHERE IS TROFIE MADE?
Supposedly this cut was invented by ship’s cooks on the coast of Liguria. They use seawater to clean their hands, and the rubbing action resulted in trofie pasta! Featuring Genoa as its’ capital, it is famous for stunning beaches and mountains. In between the two are medieval villages forming a dotted line.