Tomato Trofie (250g)

October 14, 2018

A traditional pasta that originates from Liguira in Italy.  This style of pasta would generally compliment pesto dishes. The dough is shaped in a short thing twisted style pasta shape.  In this recipe, I've added tomato to the dough and also made them slightly bigger than normal.  These are more of a rustic style, though the inspiration is from the traditional version of this pasta.  Time and patience needed, but the end result is worth it.



  • 250g pasta flour (I used barilla Grano tenero),

  • 1 x egg and 1 yolk,

  • 70g x tomato puree,

  • 2 tbsp of olive oil,

  • 1 to 2 tbsp of water (if needed).


  1. Add all the ingredients in a food processor,

  2. Mix until you have a ball of dough,

  3. If the dough is too dry add a little water and work into the dough, 

  4. You will need to knead for around 10 minutes until the dough comes together, cover and leave to rest for around 30 minutes,

  5. Cut the dough into 4 equal quarters, ensure you keep the dough you aren't using in clingfilm until you are ready,

  6. Take one quarter and roll out into a sausage shape and then cut into small portions, around the size of a bean,

  7. Place a piece of dough in the palm of your had, bring your hands together and then move them back and forth to create a long, thin shape,

  8. If you want the traditional shape, slightly twist the dough once you have rolled with your hands, As you create the shape, place onto a floured plated until you are ready to cook,

  9. In a pan of salted boiling water add a little oil and then the pasta,

  10. Cook between 8 and 10 minutes dependant on the thickness of the pasta.  Taste to ensure that you have the bite your prefer and there is enough salt,

  11. Drain and serve up with your choice of sauce.

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