Trofie
Small twisted pasta from Liguria, listed among the region's traditional agri-food products (PAT); Garofalo's fresh trofie are small braided coils of durum wheat semolina.
Trofie is a Ligurian pasta listed in the national list of traditional agri-food products (PAT) kept by the Italian ministry MASAF (26th revision, Liguria, no. 246), in the category of fresh pasta and bakery products.
In its fresh pasta range Garofalo describes trofie as small snakes of braided pasta made from durum wheat semolina, smooth on the outside and rough in the curled part, which helps hold sauce. Garofalo's fresh trofie cook in 8 minutes (400 g pack). Under Italian law, fresh pasta follows the same composition rules as dry pasta except for moisture and acidity, and may also contain soft wheat flour (DPR 187/2001, art. 9).
Facts
| Raw material | Durum wheat semolina (Garofalo fresh trofie) 3 |
|---|---|
| Region | Liguria; traditional product (PAT) no. 246 2 |
| Duration | 8 min (Garofalo fresh trofie, 400 g) 3 |
How it connects to Pasta
Trofie → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- Used in
- 🌿 Pesto alla genovese
- What it contains
- Wheat flour, Semolina
- Part of
- Fresh pasta, Dry durum wheat pasta
- Similar and different
- Giovanni Rana Specialità Regionali, Strozzapreti, Barilla Specialità, Divella Il valore della tradizione, Antiche Tradizioni di Gragnano Pasta Regionale, Di Martino Formati Regionali, Garofalo Pasta Fresca Trafilata, Busiate, Pastai Le Paste Lisce Speciali, Pastai Gnocchi e Paste Corte
- In other topics
- 🧀 Parmesan, 🫒 Olive oil, 🧀 Pecorino
Frequently asked questions
Where do trofie come from?
From Liguria: trofie are on the national list of traditional agri-food products, in the category of fresh pasta and bakery products.
Is it true that trofie are made only from soft wheat flour?
Not quite. Garofalo makes its fresh trofie from durum wheat semolina, although fresh pasta law may also allow soft wheat flour.
What do trofie look like?
Small snakes of braided pasta, smooth on the outside and rough in the curled part.
Why do trofie hold sauce well?
Because the curled part is rough, which helps the sauce cling.
How long do Garofalo fresh trofie take to cook?
Garofalo gives 8 minutes for its 400 g pack.
Recipes
What to read next
- 🌿 Pesto alla genovese — Raw Ligurian sauce of Genovese basil, garlic, pine nuts, cheese and olive oil, pounded in a mortar.
- Giovanni Rana Specialità Regionali — Giovanni Rana range of egg-free fresh pasta in regional shapes: trofiette of flour and potato and orecchiettine of semolina.
- 🫒 Olive oil — Oil pressed from the fruit of the olive tree.
- 🧀 Parmesan — Parmigiano Reggiano, a hard cheese from Emilia-Romagna and part of Lombardy, aged from 12 months.
- Strozzapreti — Small hollow, twisted pieces of pasta from the Forlì-Cesena area of Romagna, made from flour and water; also sold dried.
Similar
Cavatelli · Orecchiette · Testaroli · Fileja · Pici · Busiate
What it includes
- Sorrentino Trofie
- Antiche Tradizioni di Gragnano Trofie
- Barilla Trofie
- D'Aniello Trofie
- De Cecco Trofie n.188
- Di Martino Trofie
- Divella Trofie Il Valore della Tradizione
- Divella Trofiette Pasta Fresca
All (15) →
- Antiche Tradizioni di Gragnano Trofie
- Barilla Trofie
- D'Aniello Trofie
- De Cecco Trofie n.188
- Di Martino Trofie
- Divella Trofie Il Valore della Tradizione
- Divella Trofiette Pasta Fresca
- Garofalo Trofie Pasta Fresca
- Giovanni Rana Trofiette
- Granoro Dedicato Trofie n.104
- Il Re della Pasta Trofie
- La Fabbrica della Pasta Trofie
- Pastai Gragnanesi Trofie
- Rustichella d'Abruzzo Trofie
- Sorrentino Trofie
Sources
- DPR 9 febbraio 2001, n. 187, art. 9 — paste alimentari fresche (Normattiva)
- MASAF — Ventiseiesima revisione dell'elenco dei prodotti agroalimentari tradizionali (Liguria: Trofie, n. 246)
- Pasta Garofalo — Trofie, pasta fresca trafilata al bronzo (scheda prodotto)