Make authentic Trofie al Pesto from scratch! Learn how to roll traditional Ligurian fresh pasta and crush a vibrant, creamy basil pesto using a mortar and pestle. Bring the fresh flavors of the Italian Riviera straight to your table with this iconic, easy-to-follow recipe!
Info
- Difficulty: Medium
- Total time: 1 hour 30 minutes
- Servings: 4 people
Ingredients
- Semolina flour (durum wheat): 2 2/3 cups (400 g)
- Room temperature water: 7 oz / 13 tbsp (about 200 g)
- Genovese Basil DOP: 2 oz / about 2 large bunches (56 g)
- Extra virgin olive oil: 1/3 cup (70 g)
- Grated Parmigiano Reggiano: 1/2 cup (50 g)
- Grated Sardinian Pecorino (Pecorino Sardo): 1/3 cup (30 g)
- Pine nuts: 1/4 cup (30 g)
- Garlic: 2 cloves
- Fine and coarse salt: to taste
Step-by-Step Instructions
- Sift the semolina flour into a large bowl.
- Add the water gradually, stirring with a spoon until a cohesive mixture forms.
- Transfer the dough onto a work surface and knead it vigorously for a few minutes.
- Continue kneading until you get a smooth, soft, but non-sticky dough.
- Cover the dough with an upturned bowl and let it rest for 30 minutes.
- After resting, pinch off small pieces of dough and roll them into small balls of about 2 cm (3/4 inch).
- Roll each ball under the palm of your hand to lengthen it slightly.
- Twist the dough by sliding it diagonally to the right under the edge of your hand, giving it the classic spiral trofie shape.
- Place the trofie as you make them onto a lightly floured tray.
- Continue until all the dough is used; while waiting for the pasta water to boil, prepare the pesto.
- Toast the pine nuts in a pan over low heat.
- Place the garlic and toasted pine nuts into a mortar and crush them until they form a paste.
- Gradually add the basil leaves along with a pinch of coarse salt, continuing to grind.
- Once the mixture is smooth and uniform, incorporate the grated cheeses.
- Pour in the olive oil in a slow drizzle, stirring continuously until you achieve a thick and creamy sauce.
- Cook the trofie in plenty of boiling salted water and drain them when al dente.
- Toss the pasta with the pesto, adding a few tablespoons of the cooking water to emulsify and smoothly combine the sauce.
... and now, let's enjoy!
Tips
To get an authentic flavor, it is best to use fresh Ligurian basil and prepare it with a mortar and pestle, taking care not to overheat the ingredients. Pesto should never be cooked; it is added to the pasta after draining, diluted if necessary with a splash of pasta water. The trofie must be cooked al dente to retain the perfect texture and hold the sauce well. If you don’t have a mortar, you can use a food processor or blender on low/pulse settings.
Additional Info
Trofie al Pesto is one of the ultimate symbols of Ligurian culinary tradition. Trofie, a fresh pasta known for its characteristic elongated and twisted shape, originated in Eastern Liguria, particularly around the Gulf of Tigullio. Pairing it with Genovese pesto—crafted from basil, pine nuts, garlic, Parmigiano Reggiano, Pecorino, and extra virgin olive oil—creates one of the most celebrated recipes in Italian cuisine.
Substitutions & Variations
The traditional version often includes diced potatoes and green beans boiled directly in the same pot with the pasta. However, several variations exist: some recipes swap pine nuts for walnuts or almonds, others use only Parmigiano, or add a small amount of ricotta for a milder flavor. In certain parts of Liguria, pesto is also traditionally served with trenette or linguine instead of trofie.
Serving Suggestions
Trofie al Pesto is best enjoyed immediately, served hot and beautifully coated in its vibrant sauce. Adding traditional potatoes and green beans turns it into a rich, complete meal. It pairs wonderfully with a glass of Ligurian white wine, like Vermentino or Pigato, which enhances its freshness and Mediterranean aromas. It makes the perfect first course for family lunches or casual gatherings.
