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This new line of pasta is ideally shaped for holding sauce. Trophy is a classic pasta shape from the Ligurian region, along the Italian northwest coastline. In this area pasta Trofie is most often served with pungent Genovese basil pesto. Pasta Trofie is made from just 2 ingredients, durum wheat flour and water.
The dough is hand rolled into 2 ½ inch long pieces which are thick in the middle and thin on the ends. After rolling the dough, they plump almost three times their size when they are cooked. 

Cooking time: 14 minutes
 

  • durum wheat semolina.