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PastaRecipes

Handmade Trofie

by Eitan Bernath May 19, 2020May 19, 2020
written by Eitan Bernath May 19, 2020May 19, 2020
Handmade Trofie

I’m super excited to be kicking off my “Perfecting Pasta” series today across Instagram, Facebook, and TikTok! Each week I’m making a unique handmade pasta on Tuesday and a perfectly paired sauce to serve it with on Wednesday. I’ve spent the past few weeks perfecting the art of pasta, which meant me and my family have literally been eating pasta for breakfast, lunch, and dinner most days! I’ve found that while some shapes may be challenging at first, the overall process of learning and practicing is quite relaxing.

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Recipe is on EitanBernath.com! Welcome to my new series, "Perfecting Pasta" here on IGTV! Each week I’m making a unique handmade pasta on Tuesday and a perfectly paired sauce to serve it with on Wednesday. I’m kicking this series off with Handmade Trofie. A short, thin, twisted pasta from Liguria, Northern Italy, Trofie is loved by locals but unheard of in most parts of the world. Forming the shape is easy to learn but difficult to master. Forming the shape takes a special diagonal rubbing of the dough with the edge of your palm against the work-surface that, with some practice, forms a beautiful twisted shape, perfect for picking up pesto sauce!

A post shared by Eitan Bernath (@eitan) on May 19, 2020 at 7:03am PDT

Handmade Trofie
Handmade Trofie

I’m kicking this series off with Handmade Trofie. A short, thin, twisted pasta from Liguria, Northern Italy, Trofie is loved by locals but unheard of in most parts of the world. Forming the shape is easy to learn but difficult to master. I thought Trofie was an excellent place to start because even if you screw it up, the result will still be close enough that no one will be complaining! Forming the shape takes a special diagonal rubbing of the dough with the edge of your palm against the work-surface that, with some practice, forms a beautiful twisted shape, perfect for picking up pesto sauce!

Handmade Trofie

Eitan Bernath
May 19, 2020
by Eitan Bernath
Category Pasta Recipes
Persons
2

Ingredients

  • 1 cup semolina flour
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ⅓ - ½ cup boiling water

Instructions

  1. Pour the semolina four onto a clean work surface. Using your hand make a well in the center of the flour. Sprinkle on the salt followed by the olive oil into the center. Pour in ⅓ cup of the boiling hot water then use a fork to bring in flour from the inside of the well and incorporate with the water. Once it starts to come together into a dough, knead with your hands until it comes together into a ball of dough. If it is too dry, add some more water until it is malleable and slightly soft, but not sticky to the touch.
  2. Rip off little balls of dough the size of a chickpea. On a wooden surface, rub the ball with your palm forward to flatten into a rope then using the outside edge of your hand rub the dough back towards you on a diagonal to form the twisted shape. Getting the technique down takes a few tries so I suggest watching my video (above) to see the correct technique to use.
  3. If cooking your pasta shortly after making, store on a floured baking sheet. If saving pasta for later use, place on a floured baking sheet and flip periodically to ensure even drying. After a few hours, if it is completely dry, store in an airtight container for up to a month.
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Eitan Bernath

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am a eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Check out my "About Eitan" page to learn more!

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About Eitan

About Eitan

Hey Guys! My name is Eitan Bernath and I am seriously obsessed with food. I am an eighteen-year-old food blogger, YouTuber, food photographer, recipe developer and all around foodie! I describe the food I cook as international – and often exotic – comfort food. So I am all about flavors, techniques, and spices from around the world. Click here to learn more!

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Believe it or not, you can take the liquid from a Believe it or not, you can take the liquid from a can of chickpeas and turn it into a delicious, rich, silky-smooth chocolate mousse. That is exactly what I am doing in my brand new video on YouTube.com/EITAN! (LINK IN BIO) It only takes two other simple ingredients that you probably already have in your pantry: chocolate and sugar.

The liquid from a can of chickpeas is called aquafaba, and it’s nothing more than the water the beans are boiled in before they’re canned. The chickpeas infuse that water with properties that are very similar to egg whites, and it’s a great substitution for eggs in desserts and baked goods especially. This mousse is so luscious and creamy, you would never believe that it started as a can of beans!
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