Trofie al pesto

Put the flour on the work surface, add the salt needed and knead, adding water to obtain a smooth paste and rather firm.

Unshackled from large pieces of dough as a hazelnut and wipe them on the work surface with the Palm of your hand, so you get many small dumplings with the ends twisted and thinned.

Boil the trofie in a pot with boiling salted water for a few minutes, then drain, season with pesto and serve.

---ADVICE.

Trofie al pesto are a traditional dish in Liguria, in particular of that stretch of the Riviera di Levante from Camogli to San Francisco.

Sometimes the pasta trofie is prepared by mixing the flour a little chestnut flour, whose sweet taste contrasts nicely with the aromatic pesto.