Trofie (Italian pronunciation: [ˈtrɔːfje]; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy.

This article relies largely or entirely on a single source. (July 2013)

Trofie

Alternative names	Troffie, strofie, stroffie
Type	Pasta
Place of origin	Italy
Region or state	Liguria
Main ingredients	Durum wheat flour, water
Similar dishes	Trofiette
Cookbook: Trofie   Media: Trofie

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.[1] This pasta shape was not so common in Genoa until the mid-20th century, though the term trofie was already in use there and referred to gnocchi as a whole.[1] Genovese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition of potatoes also.[1]

Today trofie is a staple of modern Ligurian cuisine. It is also made in a small version called trofiette in Italy.

Etymology

The origin of this pasta name is not certain. It is believed^{[by whom?]} to come from the Ligurian verb strufuggiâ ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board.[2] Similarly, the root of Ligurian strofia might be Ancient Greek στρωφαω ("to twist, to spin"),[lower-alpha 1] 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 2–3 cm (3⁄4–1+1⁄4 in) long with a diameter of roughly 4 mm (3⁄16 in). The average cooking time is 10 to 15 minutes.

In Italian cuisine, it is most typically served with a pesto sauce.

See also

• Cuisine of Liguria
• List of Italian dishes

Notes

References

На других языках

[ru] Трофье