In this cooking class, we’re located in Liguria, the third smallest region in Italy but with one of the strongest local cuisines. We’ll challenge ourselves on one of the most difficult handmade pasta, but trust me, it is 100% worth it. Trofie is typically made by hand, and to make them it’s necessary to practice a lot. The word trofie comes from the local language (Genovese) and means “strofinare” = to rub, by the movement necessary to curl the dough with the palm of the hand, which crawls on the work surface.
We will make the pasta dough using a mix of two flours and hot water, then we will proceed to make an artisanal pesto that has nothing to do with the industrial pesto that people buy in the stores. This sauce will be a nice surprise for you! Watch your space and join the class!
For the pasta:
For the pesto Genovese: