Trofie is Ligurian pasta made with durum wheat flour and water, without eggs so they are very light in texture. The name comes from the word ‘strufuggia’, meaning to rub, referring to the way the pasta is rolled or rubbed into thin twists.
1. Put a pan of water on to boil. Once it's come to the boil, salt generously.
2. Add the Trofie and cook for 5 minutes.
3. Drain and serve straight away.
Why not try our favourite option is to heat up our moroccan tagine sauce, transfer the Trofie, toss well and serve. Top with fresh mint leaves and sprinkle cumin and / or cinnamon for a real journey to Marrakesh!