Homemade Trofie Pasta

Handmade pasta in twist shapes in a brown bowl.

This homemade trofie pasta recipe is incredibly easy to make and requires just two simple ingredients. The dough is rolled into small cylindrical shapes, and with a bit of time to dry, you’ll have fresh, authentic Italian pasta to enjoy. Perfect for pairing with a variety of sauces, this homemade pasta offers a fantastic, satisfying bite and a rich, traditional flavor.

Course Homemade Pasta

Cuisine Italian

Prep Time 30

Cook Time 12

Additional Time 2 30

Total Time 3 12

Servings servings

Calories 403kcal

Author Diane Gail

Ingredients

2 2/3 cups semolina flour
3/4 cup water

US Customary - Metric

Instructions

Create mound: Form a mound with the semolina flour on your countertop.
Make well: Create a well in the center of the mound.
Pour water: Pour the water into the well in the flour.
Blend ingredients: Gradually work the flour from the edges of the mound into the water with your hands until well blended.
Knead dough: Once mixed, knead the dough for a few minutes until smooth.
Form dough ball: Shape the dough into a ball.
Rest dough: Wrap the dough ball in a flour sack towel and let it rest for 30 minutes.
Divide dough: Divide the dough into quarters, work with one quarter at a time, keeping the other portions covered to prevent drying.
Roll dough: Roll each quarter into a 1/4" rope on an unfloured surface.
Cut dough: Cut the roll into 1" segments.
Shape pasta: Roll each segment between the palms of your hands to achieve the desired thickness. Roll each piece into a cylindrical shape.
Dry pasta: Lay the formed pasta shapes on a floured sheet pan and let them dry uncovered for 2-3 hours.
Boil water: Bring a large pot of water to a boil.
Cook pasta: Add the pasta to the boiling water and cook until tender. The cooking time will vary depending on thickness.
Drain pasta: Strain the pasta from the water.
Serve: Top as desired and serve.

Notes

Resting the dough: Allow the dough to rest for 30 minutes to help it relax and become easier to work with.
Avoid overworking the dough: Knead just until the dough comes together. Overworking it can result in tough pasta.
Flour the work surface lightly: Use a small amount of flour when rolling out the dough to prevent sticking, but avoid using too much flour.
Drying the pasta: Let the pasta dry for 2-3 hours to help maintain its shape during cooking.
Cooking tip: Boil the pasta in a large pot of salted water for better flavor, and cook until tender. Cooking time will vary depending on thickness.

Nutrition