Trofie with pesto

Preparation:

Preparation: Put the flour on the work surface, add the necessary salt and mix, adding the necessary water to obtain a smooth and fairly firm dough. Remove small pieces the size of a hazelnut from the dough and rub them on the work surface with the palm of your hand, so as to obtain many small twisted dumplings with tapered ends. Boil the trofie in a saucepan with plenty of boiling salted water for a few minutes, then drain, season with the pesto and serve. --- ADVICE. Trofie al pesto are a traditional dish of Liguria, in particular of that stretch of the Riviera di Levante that goes from Camogli to Bogliasco. Sometimes the trofie pasta is prepared by mixing a little chestnut flour with the white flour, the sweet taste of which contrasts pleasantly with the aromatic one of the pesto.