Homemade trofie al pesto 🌿🍝 Easy and delicious!

Mix the semolina, water, and a pinch of salt to form a dough. Let it rest for 20 minutes.

Crush the garlic in a mortar, add the pine nuts, and continue to crush.

Add the basil leaves and a drizzle of olive oil, creating a creamy mixture.

Stir in the Parmigiano Reggiano.

Roll the dough into small balls. Using the palm of your hand, roll them to form small stripes, then shape them into the traditional trofie shape as shown in the video.

Bring water to a boil, add the trofie, and cook until they float to the surface.

Drain the trofie and mix them directly with the pesto, adding a ladle of cooking water to blend the sauce.

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