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Trofie is Ligurian pasta made with durum wheat flour and water, without eggs so they are very light in texture and suitable for vegans.
The name comes from the word ‘strufuggia’, meaning to rub, referring to the way the pasta is rolled or rubbed into thin twists. 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. Because it’s fresh, it cooks in less than 5 minutes.
Suitable for freezing. Vegan.
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