HANDMADE TROFIE TOSSED WITH CLASSIC MORTAR-AND-PESTLE BASIL PESTO, PARMIGIANO, AND EXTRA-VIRGIN OLIVE OIL.
- SERVINGS: 4
- PREP TIME: 1 hour
- COOK TIME: 10 minutes
- TOTAL TIME: 1 hour 40 minutes, including resting
INGREDIENTS
FRESH TROFIE
- 400 g fine durum-wheat semolina flour, preferably semola rimacinata
- 200-220 ml lukewarm water
- ½ teaspoon fine sea salt
- Extra semolina flour, for dusting
PESTO ALLA GENOVESE
- 60 g fresh basil leaves, preferably small and young
- 1 small garlic clove
- ½ teaspoon coarse sea salt, plus more to taste
- 35 g pine nuts
- 70 g Parmigiano Reggiano, finely grated
- 25 g Pecorino Fiore Sardo or Pecorino Romano, finely grated
- 100-120 ml mild, fruity extra-virgin olive oil
TO SERVE
- Finely grated Parmigiano Reggiano
- Extra-virgin olive oil
- Small basil leaves
METHOD
MAKE THE TROFIE
- Place the semolina flour on a clean work surface or in a large bowl. Dissolve the salt in 200 ml of lukewarm water.
- Gradually pour the water into the flour, mixing with your fingers until a rough dough forms. Add the remaining water a little at a time, only as needed.
- Knead for 8–10 minutes, until the dough is smooth, firm and elastic. Wrap tightly and let rest at room temperature for 30 minutes.
- Cut off a small piece of dough, keeping the rest covered. Roll it into a thin rope, approximately 5 mm thick, then cut it into small pieces.
- Using the palm or side of your hand, press and drag each piece across the work surface to create a short, twisted trofie shape with tapered ends.
- Transfer to a tray dusted with semolina. Repeat with the remaining dough, keeping the shaped pasta in a single layer.
MAKE THE PESTO
- Place the garlic and coarse salt in a marble mortar. Crush with a wooden pestle until completely smooth and creamy.
- Add the pine nuts and continue grinding until a thick paste forms.
- Add the basil leaves gradually, working in small batches. Use gentle circular movements against the sides of the mortar rather than pounding aggressively. Continue until the basil releases its oils and becomes a bright green paste.
- Add the Parmigiano and pecorino, mixing until fully incorporated. Slowly drizzle in the olive oil while stirring until the pesto is smooth and creamy. Taste and adjust the seasoning if necessary.
- Avoid overheating or overworking the basil, which can cause it to darken and become bitter.
FOOD-PROCESSOR OPTION
- Bring a small pot of water to a boil and prepare a bowl of ice water. Blanch the basil for 5–10 seconds, then immediately transfer it to the ice water.
- Drain and squeeze the basil very thoroughly to remove as much water as possible.
- Pulse the garlic, salt and pine nuts in a food processor. Add the blanched basil and cheeses, then pulse again. With the machine running briefly, drizzle in the olive oil until combined. Avoid blending longer than necessary.
COOK AND ASSEMBLE
- Bring a large pot of generously salted water to a boil.
- Add the fresh trofie and cook for 3-5 minutes, or until tender but still slightly firm. Reserve approximately 250 ml of pasta cooking water before draining.
- Place the pesto in a large serving bowl. Add a small splash of pasta water and stir to loosen it.
- Transfer the hot trofie directly to the bowl. Add a little Parmigiano and toss thoroughly, adding more pasta water as needed, until the pesto becomes creamy and evenly coats the pasta.
- Do not cook the pesto directly over heat, as this can dull its colour and fresh basil flavour.
- Divide among plates and finish with additional Parmigiano, a drizzle of extra-virgin olive oil and a few small basil leaves. Serve immediately.à
By Laurent Dagenais