How to Make Hand Rolled Trofie with Pesto & Beans | Pasta Grannies
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- เผยแพร่เมื่อ 16 ส.ค. 2017
- Trofie are small spiralled pasta from Liguria. And Rosetta is among a group of women keeping the tradition of hand rolled trofie alive.
Rosetta adds a fresh cheese called 'prescinsêua' to her pesto - as do the friends with her - and this has a tangy live yoghurt taste with a consistency similar to a ricotta.
Big thanks to Paolo from Pastificio Novella in Sori who introduced Rosetta.
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This lady is badass
Insane technique!
Me too...and I'm Italian, she is very talented 😍
This is my childhood! My great-grandma used make these every single time we went to visit. Sometimes she even added fagiolini (green beans) to the pesto. Even my sister, the pickiest eater, always cleared her plate.
Hello Frob, what a wonderful memory. Do you continue to make trofie with pesto and beans? best wishes, Vicky
The green bean and pesto combinations around Ligurian coast are amazing!!
She makes it look so easy. That is a skill developed over so many years. Love it.
I just tried to make these and these trofie are easily the hardest pasta shape I've tried so far. I was able to get a consistent shape out of orrechiette after a couple of tries, these are a different beast. Her spirals look so elegant. Obviously. She's been doing this for literally decades.
She’s so graceful!
Grazie Nonna!
Such patience. Such a beautiful lady. What a treasure!
I love her
Rosetta has a great smile, doesn't she 😀
I ate this in a tiny place in Milano and it changed my life - beautiful, simple good food
I love this delicate little corkscrew shape!
that pasta rolling skill is awesome, I tried making one but nothing comes close to her's, nevertheless its delicious one~ yumm
Stunning! And the most efficient trofie technique I’ve seen on TH-cam
Looks delicious! She is so amazing!
Great, great, great!
I made it today! I already had pesto in the freezer so just added some yogurt and a splash of cream, and some bits of leftover ham from Easter dinner. I am right handed but found the technique to make the pasta was easier with my left hand. I really like this no eggs pasta. I bit like Steozzapreti from Naples, both are just flour and water. The 00 flour worked very well in this recipe.
Those little pasta shapes would be lovely with lots of cheese
wooow! thanks for sharing their knowledge, regards from Mexico!
Tiny piece of yummy art :)
'Roll, Pull, Flick' A great bit of skill :-) Happy days, I say, with this.
It's interesting, I think, that Rosetta makes her pesto: no bashing in a pestle and mortar; get the job done and eat:-)
Grazie
Tony
Yes, It's a wonderful skill that she's mastered. Good to hear the local company still support/acknowledge the tradition of making pasta by hand. And thanks for your reply.
A
Technique skills are 🔥🔥🔥
That is very impressive. Looks delicious too.
My childood and also my present. My grandma Rina still makes trofie (and lasagne) al pesto.
Complimenti!
I love this channel - thank you!
hi Nadja, thank you - I'm delighted you like Pasta Grannies, best wishes, Vicky
Watching this again one because my younger brother really enjoyed trying to cook and eat trenette al pesto avvantaggiato for the first time. I wanted to see how he’d like trofie - wish me luck! We love fresh basil pesto.
I hope the trofie turned out well 🙂🌺 best wishes, Vicky
Amazing how she does that!
hi Debra, Rosetta is so good - the twist is tight and the pasta are all the same size.I haven't seen anyone do it better! best wishes, Vicky
She’s adorable
Fantastica! 😍😍😯😯
Amazing !
All the pasta grannies make it look easy Vicky, until one tries it themselves,lol, and find out it is not so easy.
hi Steve, trofie do take several hours practise! best wishes, Vicky
Awesome!
Grande!
I love that u showed Genoa 🔥
Amazing skills
Pasta is art in Italy.
Now that’s SKILL!
Impressive hand technique!
The best 😊
She made pasta better and faster then most people
Lovely :)
Amazing
holy shit my hero
Vicky, i do like italian green beans, but i must say, i wish i could get to you 2 of the best green beans you will ever eat, and are grown in Kentucky, and some other southern states in the U.S., they are called white half runners and greasy beans(some folks call the 2nd one greasy grit beans) they are delicious, but take 2 - 2 1/2 hours to simmer, that is the only downside, but they are unbelievably good
hi Steve, how interesting - I have never heard of them before. 😊 best wishes Vicky
Holy shit that is an AMAZING skill !
ecco= behold or there you are! thanks rosetta
Yess😍😍😍
she's a pro! I used Helen Rennie's technique and it worked for me. Not as fast but it came out really good on first try. The Pasta Grannys book's ratio for the dough didn't work and I had to add more water to adjust. I used King Arthur all purpose and not 00 flour.
In 30yrs this will be a lost art.as far as homemade.
0:57 Today there are automatic machines, the grandmothers instead used the artistic ability of the hands.
😀💖
I'm sorry I don't understand what you said before the word water (Rosetta adds ------ water to...). What did you say? Thanks!
Thanks! That lady has hands of steel! That shows that grannies are all wisdom! 👵 🌹
Can I make this pasta with durum wheat semolina flour? Or will it be too hard to twirl. I heard trofie are made with semolina.
Industrially made dried pasta has to use semolina flour by law in Italy - so the packets of trofie you buy will be made with this flour. Trofie are from Liguria where hard wheat flour isn't grown, so the handmade pasta is made with ordinary flour. best wishes, Vicky
Is the dough simply flour and water ?
'no extra cheese is needed'?! I think that's the first time I've NOT seen extra cheese added on this show
There are a few recipes which don't involve cheese :-) But you're right, this channel isn't for the cheese-phobic! best wishes, Vicky
jules short well I do add extra cheese on trofie and a lot of us genovese people do.. I assure you 😅
In my opinion if pasta water is seasoned well enough you do not need to add extra cheese. People forget that cheese is salty, so by adding more (depending how you’ve cooked the dish), you’re probably over salting it
I'm from Genoa and I can confirm: don't add cheese to pesto, it'll alter the subtle balance of the cheese-basil mix that pesto consists of. I can also confirm that some locals do it nonetheless. But the grannies will tell you not to.
that pesto looks great but sadly would cost half a months wages here in New Zealand. :(
that apron. it says "rosetta trofie short story" or so? weird, was that made for the occasion of filming?
haha, i see. great channel, great work vicky. i just had some googling on you. i love that you do what you love. it shows in these episodes.
The apron is advertisement I think. Novella is the name of a factory that makes trofie and pesto and loads of other almost like homemade pasta and sauce, in Sori. I was born and lived in genova for most of my life and can say that when genovese people cannot make pesto or pasta on their own, they would buy a Novella one.
whats the name of that flour please?
Tipo 00
what's the flour to water ratio? :O)
The ratio is experience.
I bet she was beautiful when she was younger!
Nga what
Normal egg pasta would work too?
The trofie dough is easy to make; trofie themselves are tricky! The dough is especially soft and stretchy to help with the twisting, so I'd recommend using it. I haven't tried making trofie with an egg pasta dough, and I reckon you wouldn't get such a tight twirl - I wonder if there are cooks out there who have tried? best wishes, Vicky
No
Did she mention why she uses boiling water?
hi Patrick, good question. I think this is Rosetta's personal choice. Clearly it works for her, but if you're going to tackle this pasta yourself, try lukewarm water for optimum gluten gel formation. best wishes, Vicky
We tend to add a little boiling water to make pesto.more liquid, and juicy! Or it would stay too thick. Can I ask what soft.cheese she added?my mom and grannies never use that, nust pecorino and parmigiano/grana padano cheese
@@giulz8 the soft cheese is Prescinsêua: en.wikipedia.org/wiki/Prescins%C3%AAua_cheese
@@pastagrannies It might just be easier, and it cools down quickly enough while needing, is my guess.
Who dislikes this? Satan?
Narrator sounds like the one from Peppa Pig
There are no women today who carry that womanly baton , today it's all about makeup and diets, Grazie Signiora sei molto brava e gentile.
"Womanly baton"? You mean staying in the kitchen and cooking all the food for the men? Nice definition of "womanly" ya got there. Like you guys are somehow incapable of making your own food. Also, it's the dudes who put so much pressure on women to be thin and pretty, so if you don't like the whole makeup and diets thing, might wanna turn that criticism inward a bit, sparky.
@@WobblesandBean Take It Easy
great trofie, but her pesto is awful !