Vegan Homemade Trofie Pasta is a classic Italian fresh pasta made for centuries on the Italian Riviera Ligure. This recipe follows the original tradition. It’s made with only three ingredients, it’s naturally vegan, shaped by hand, and dressed with a delicious vegan pesto sauce. On the Riviera of Italy, rolling pasta in the palm of your hand is called trofie, a type of pasta that is perfectly compatible with pesto. Good homemade pasta is unbeatable! There’s no pre-made pasta that can compete with a home-rolled and carefully shaped pasta like this trofie.
Homemade Trofie Pasta [Vegan]
- 3 cups semolina
- 1 1/3 cups hot water
- 1 teaspoon salt
- On a clean surface, make a volcano shape with the semolina and add the salt at the center.
- Slowly add the water into the volcano-shaped semolina and start incorporating water and semolina with a fork, starting from the inside of the volcano.
- Keep incorporating semolina and water until you added most of the water.
- When the semolina has absorbed most of the water, start bringing all the semolina pieces together with your hands, and shape them into a dough ball.
- Knead the dough with your hands for at least 10 minutes, until it looks smooth. See video for technique.
- Make a dough ball, and let it rest wrapped in film for 15 minutes. This will help relax the gluten, and you'll have an easier time shaping the pasta into the trofie.
- Start shaping the pasta into trofie. Cut the dough ball into 10 pieces. Then start rolling one piece at a time into long snake-shaped pasta tubes. Keep the other pasta pieces wrapped in the foil or they'll get dry.
- Cut the long pasta snakes into small 1-inch long pieces.
- With the palm of your hand roll each small piece forward making it thinner and wider.
- Then with the side of your hand, roll backward diagonally, forming a little screw-shaped pasta piece (trofia). See video to learn the technique.
- Cook the trofie in salted boiling water and serve with a vegan pesto sauce.