This type of pasta produced from durum wheat semolina from organic farming, it is the format that best defines the tradition of pasta in Liguria. A form of small rotors with two tapered appendages, such as a spiral of a corkscrew, about four centimeters long, trofie arise as a format typically fresh pasta. They went all over the Genoese and to produce them by hand were very able women, capable of making even moderate amounts in a short time. With the seventies began: the true spread of trofie, also produced in the dry version, and the sudden and extraordinary success of a dough that has absolutely popular roots and housewives. These Bio Trofie have more Bioagricert the certification authority that guarantees and authorizes the production of our organic products. And ‘then a product aimed at those who are careful to choose for their food ingredients with high quality standards.
Cooking 15 minutes in salted water
Durum wheat flour FROM ORGANIC FARMING