In the heart of the Genovese area, here emerges a traditional pasta, with an elongated shape perfect to be accompanied by creamy sauces or delicious sauces. 
This pasta is prepared by hand, with wheat flour, water and salt, and then shaped like a spiral with your fingers. Thanks to their particular shape, trofie have the ability to trap the sauce, offering a unique taste experience. Once cooked, the trofie are seasoned with pesto, potatoes and green beans, but it also goes well with other condiments such as walnut sauce, mushroom sauce or fresh sauces, crustacean, shellfish, tuna or swordfish. 
The trofie are a symbol of Genoese cuisine and should be enjoyed during a visit to this beautiful city. Who has never tasted a portion of trofie with pesto in a typical Genoese trattoria does not know what he has lost!
The trofie are traditionally made with flour, water and salt without eggs. In addition to this classic process you can also taste the trophies prepared with chestnut flour, rustic and authentic. For fish lovers do not miss the trofie mixed with cuttlefish ink, a real treat for the palate 

Proceeding:

Pour the flour on the table and knead with warm water and a pinch of salt. Obtained an elastic and soft dough let it rest for about half an hour.
Remove one at a time, small portions of dough and with the cut of the right hand giving an elongated shape, about 4 cm, proceeding from top to bottom.
The obtained stick will roll up to the base of the hand, at this point rubbing transversely the palm of the hand on the cupboard imprimete a twist in a quick and decisive gesture in the shape of "V" upside down. This way you will get the dough chips to season.

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Ingredients:

• 500 g of wheat flour
• water
• salt