dinner · everyday
Hand-rolled trofie with basil pesto
Little twisted semolina pasta rolled by hand from a simple hot-water dough and tossed with bright Genovese-style pesto.
- Time
- 75min
- Steps
- 6
Ingredients
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Allergens
Contains milk, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Blender or food processor.
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Method
-
1
Mix the semolina, salt and hot water and knead 8-10 minutes until smooth and firm. Wrap and rest 20-30 minutes.
-
2
Pinch off small pieces, about the size of a chickpea. Roll each under your palm on an unfloured board into a short rope, then drag the edge of your hand across it at an angle so it twists.
-
3
Spread the trofie on a semolina-dusted tray as you go.
-
4
Pesto: pound or pulse the garlic, pine nuts and salt, add the basil and blend briefly, then stir in the cheeses and olive oil.
-
5
Boil the trofie in salted water for 4-6 minutes until tender with a little bite.
-
6
Toss with the pesto and a splash of pasta water and finish with grated cheese.
