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Rosetta's Trofie with Basil Sauce

Course: dinner, lunch, Main Course
Servings: 4 people
Author: Pasta Grannies

Ingredients

for the pasta

  • 400g (14 oz / 3 1/3 cup) 00 flour or plain (all-purpose) flour
  • 180 ml (6 fl oz / 3/4 cup) boiling water, or enough liquid to bring the dough together

for the basil sauce

  • 2 tablespoons pine nuts, preferably Italian
  • 1 plump garlic clove, one that has not developed its 'anima' or green shoot
  • 75 ml (21/2 fl oz/5 tablespoons) extra- virgin olive oil, preferably Ligurian or other grassy-tasting oil
  • 150 g (5 oz) fresh basil leaves
  • 4 tablespoons prescinsêua cheese, or live Greek-style yoghurt
  • 80 g (3 oz) Grano Padano or Parmigiano Reggiano, grated
  • 20 g (3/4 oz) Pecorino Sardo, grated
  • 1/2 teaspoon fine salt

to serve

  • 150 g (5 oz) green beans, halved (optional)

Instructions

  • Place the flour in a mixing bowl then gradually add the water. Use a fork to make a dough that feels soft but not sticky. Turn it out onto a floured pasta board and knead it until it is smooth and silky. This will take around 10 minutes.
  • Cover the dough with the bowl so it doesn’t dry out and leave it to rest for 30 minutes.
  • Pinch off a pea-sized piece and roll it outwards over the board with the palm of your hand to create a spindle shape. Pull your hand back diagonally across your body, pressing down gently but firmly on the pasta with the edge of your hand. You should create a twisted piece of pasta, which looks like a corkscrew. You can also try it with a bench scraper if you cannot get the hang of it with your hands.
  • Make the basil sauce by blitzing everything together in a blender until smooth. Taste for seasoning and adjust if necessary.
  • Bring a large pan of salted water to the boil and cook the trofie for about 2 minutes. The length of time will depend on how big your trofie are, so test one for doneness. Use a sieve or slotted spoon to scoop out the pasta once it’s cooked and place in a large serving bowl. Add the green beans, if using, to the hot water; blanch for 3 minutes and add to the pasta. Stir through the basil sauce. No extra cheese is needed.