Trofie/ troffie is a traditional Ligurian gnocchi (potato pasta), composed of a dough made from flour and potatoes. When forming trofie the gnocchi are stretched and twisted, so that the ends taper to points and the center is thicker. It has been described as resembling wood shavings. Trofie is a specialty of Recco, and the name trofie likely comes from the Genovese word “strfugià,” which means “rubbing.” As with the word pesto, the name refers to the process of production, which is believed to have developed as a dough-saving measure. Ligurians are known to be very thrifty! The leftovers from making gnocchi are grouped together, and rolled (or rubbed) by hand on a floured, wooden surface, thus creating the signature “trofie” shape. There is another type of pasta called “trofiette,” which is older, and whose dough (pasta) does not contain potatoes. Trofiette is generally smaller than trofie, and was considered food for the poor. Like trofie, trofiette is made from dough scraps, although trofiette is not usually served with pesto.
Following a few months of inexcusable neglect, some element of order is restored to the universe with the return of Liguria Report, a series of exhaustive inquisitions into the wonders of this magical region, as curated/researched/written by Kim Macron. The second of 11 posts focuses on trofie, one of its signature pasta shapes:
Trofie/ troffie is a traditional Ligurian gnocchi (potato pasta), composed of a dough made from flour and potatoes. When forming trofie the gnocchi are stretched and twisted, so that the ends taper to points and the center is thicker. It has been described as resembling wood shavings. Trofie is a specialty of Recco, and the name trofie likely comes from the Genovese word “strfugià,” which means “rubbing.” As with the word pesto, the name refers to the process of production, which is believed to have developed as a dough-saving measure. Ligurians are known to be very thrifty! The leftovers from making gnocchi are grouped together, and rolled (or rubbed) by hand on a floured, wooden surface, thus creating the signature “trofie” shape. There is another type of pasta called “trofiette,” which is older, and whose dough (pasta) does not contain potatoes. Trofiette is generally smaller than trofie, and was considered food for the poor. Like trofie, trofiette is made from dough scraps, although trofiette is not usually served with pesto.
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