Trofie

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] Genovese 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. It is also made in a small version called trofiette in Italy.

Etymology[]

Trofie with Pesto alla Genovese

The origin of this pasta name is not certain. It is believed^{[by whom?]} 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"),^[a] 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 (3⁄4–1+1⁄4 in) long with a diameter of roughly 4 mm (3⁄16 in). The average cooking time is 10 to 15 minutes.

In Italian cuisine, it is most typically served with a pesto sauce.

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[]

^ ^a ^b ^c 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.

[3] 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.

[golfo-1] Rossi, Sergio (2014). Trofie – Dal Golfo Paradiso la storia di una pasta mediterranea (in Italian). Italy: Sagep Editore. ISBN 978-8863733037.

[2] Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 73. ISBN 978-8836529339.

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