Trofie
 | |
| Alternative names | Troffie, strofie, stroffie |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Liguria |
| Main ingredients | Durum wheat flour, water |
| Similar dishes | Trofiette |
 Cookbook: Trofie  Media: Trofie | |
Trofie (Italian pronunciation: [ˈtrɔːfje]; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy.
History
Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other comuni in the area.[1] This pasta shape was not so common in Genoa until the mid-20th century, though the term trofie was already in use here and referred to gnocchi as a whole:[1] Genoese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition of potatoes also.[1]
Today trofie is a staple of modern Ligurian cuisine and it also comes in a small version called trofiette in Italy.
Etymology
The origin of this pasta name is not certain. It is believed to come from the Ligurian verb strufuggiâ ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board.[2] Similarly, the root of Ligurian strofia might be Ancient Greek στρωφαω ("to twist, to spin"),[lower-alpha 1] referring to the same motion required to produce trofie.
Description
Trofie is shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape. It is around 2–3 cm (0.8–1.2 in) long with a diameter of roughly 4 mm (0.2 in). The average cooking time is 15 minutes.
In Italian cuisine, it is most typically served with a pesto sauce.[3]
Notes
- ↑ This verb has been rather prolific in Italian language, as it has produced a number of nouns such as strofa ("stanza"), strofio (i.e. a classical woman's bustband or also a man's headband), apostrofo ("apostrophe"), catastrofe ("catastrophe"), etc.
References
- 1 2 3 Rossi, Sergio (2014). Trofie – Dal Golfo Paradiso la storia di una pasta mediterranea (in Italian). Italy: Sagep Editore. ISBN 978-8863733037.
- ↑ Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 73. ISBN 978-8836529339.
- ↑ "Pasta alla Genovese". BBC Food. BBC. Retrieved 29 April 2013.