Very fresh trofie in a tray, made with durum wheat semolina. The shape for basil pesto.
Very fresh pasta from Campania, made with durum wheat semolina, in a tray, based on the Ligurian shape. They are small elongated curls, pointed at the ends and twisted in the middle.
The texture is firm and dense, and the pesto settles into the folds.
The Ligurian recipe cooks them in the same water as potatoes and green beans before binding them with pesto.
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