The traditional shape of Liguria, trofie are always served with the famous regional sauce: pesto.Trofie derives from the Greek word for "nourishment," which is perfectly fitting, since a bowl of trofie col pesto is just about the most nourishing thing we can think of. When they're in season, add green beans cut to the same length as the pasta, plus small cubed potatoes. These small, tapered twists are also wonderful served cold or in soup.
About the Producer: Rustichella d’Abruzzo is the leading artisan pasta maker in Italy, with the widest assortment of regionally-inspired pasta shapes. Pasta maker Gianluigi Peduzzi forages the country for traditional and unusual shapes to include in the vast Rustichella d’Abruzzo pasta cornucopia. Learn more about Rustichella d’Abruzzo.
My grandkids love this Trofie with pesto, always ask for seconds any thirds.
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David M. Coffman
Little bitty pasta
Small in shape but configured to hold thin sauces, that is not meat sauces. My
favorite sauce for trofie is basil sauce--really tasty.
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Steven Siracusa
Trofie Pasta from Rustichella d'Abruzzo
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sharon weltman
Best tasting pasta ever!
We have stopped buying ( eating) these brands of pasta (Barilla, De Cecco etc) since we have been eating the Rustichella d’ Abruzzo pasta.
No comparison in flavor.
