Trofie - Italian Saragolla durum wheat semolina pasta

The trofie is a type of Italian artisanal pasta made from durum wheat semolina.

It is one of the oldest type of Italian pasta originating from Liguria and dating back to the 15th century. It is among the most popular pasta shapes in Italy, perfect with basil pesto. It is also very good with many other sauces such as vegetable-based sauces like zucchini, onions, peppers and with fish stew or meat sauces.

INGREDIENTS: Italian pasta produced with "Saragolla" durum wheat semolina and water.

Saragolla wheat is an ancient variety of wheat, from the Marche region and particularly popular in central Italy. Its name comes from the Marche dialect "saracolla," meaning "small grain." It is a variety of durum wheat, with a light color, thin peel and high protein content. It is a type of durum wheat which grows well in clay soil conditions. Its distinctive texture and high protein content make it a suitable wheat for the production of fresh pasta, bread and focaccia.

TIPS: you could try the trofie pasta with white pesto and basil and sheep's milk ricotta cheese to be prepared as follows: mix together 1/2 cup of Apulian olive oil, a generous bunch of basil and 10 unpeeled almonds in blender. Then add 300g fresh sheep's milk ricotta and a generous pinch of black pepper. Stir all the ingredients together with pasta, by adding a little of the cooking water, and serve with grated Pecorino cheese and rosé wine or other very cold rosé or white wines.