Trofie are twisty homemade pasta strands made in Liguria from durum wheat and water. They match beautifully with pesto genovese, a thick paste that is so highly prized in the region, its name and production are regulated by government standards. Pesto genovese may consist exclusively of basil (from Liguria, naturally), extra virgin olive oil, pine nuts (or walnuts), parmigiano reggiano (or grana padano), pecorino (romano, toscano, sardo or siciliano), garlic, and salt. Nothing more, nothing less. The paste binds to the starchy pasta, creating the dreamiest harmony of flavors and textures imaginable. When I am in Rome, I get by with trofie and pesto from Elite, but nothing beats the real thing.

Categories: Carbs, Culture, Daily Food Photo, Liguria