Small tapered, twisted fresh pasta made with durum wheat semolina. The shape for basil pesto.
Fresh pasta from Campania, made with durum wheat semolina, modelled on Ligurian trofie. They are small elongated curls, pointed at the ends, with a twist in the middle.
The texture is firm and dense. The pesto settles into every fold.
The Ligurian recipe cooks them in the same water as diced potatoes and green beans, then binds them with pesto. A walnut sauce also suits them.
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Small tapered, twisted fresh pasta made with durum wheat semolina. The shape for basil pesto.
