This article relies largely or entirely upon a single source. (July 2013)
|Alternative name(s)||Troffie, strofie, stroffie|
|Place of origin||Italy|
|Region or state||Liguria|
|Main ingredient(s)||Durum wheat flour, water|
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. 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: 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.
Today trofie is a staple of modern Ligurian cuisine and it also comes in a small version called trofiette in Italy.
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. 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.
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.
- Rossi, Sergio (2014). Trofie – Dal Golfo Paradiso la storia di una pasta mediterranea (in italiano). Italy: Sagep Editore. ISBN 978-8863733037.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 73. ISBN 978-8836529339.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- "Pasta alla Genovese". BBC Food. BBC. Retrieved 29 April 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
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