Gusta Trofie Pasta
Gusta Trofie Pasta
Gusta Trofie Pasta
Gusta Trofie Pasta
Gusta Trofie Pasta
Gusta Trofie Pasta
Umbria

Gusta Trofie Pasta

4.812 reviews

Durum-wheat trofie from Umbria. Bronze die, slow-dried 24 hours.

$37.97

Purchase type
  • Slow-dried 24 hours, bronze die
  • Ships from our New York warehouse in 1-2 days
  • Free shipping over $75
Umbrian wheat field at altitude, late afternoon, dry stone wall along a path. Documentary landscape.
Place
Umbria sits inland at altitude, the green heart of Italy where the climate runs cool and dry. Durum wheat grown here has a long, even ripening in the mountain seasons. The same dry air that suits the grain in the field also does the slow work later: pulling moisture out of the pasta over 24 hours without forcing it.
Spaghetti drying on wooden rods inside an Umbrian workshop, side window light, bronze pasta tooling on the workbench. Documentary process.
Process
The wheat is milled into unenriched semolina. No enrichment, no additives. The dough is extruded through a bronze die, which gives the pasta a rough, porous surface that holds sauce. Then it is slow-dried on racks for 24 hours at low temperature, the way it used to be before factory drying compressed the process into under an hour. The slower the drying, the more of the wheat's flavor survives.
Two pairs of hands, an older worker and a younger one, shaping semolina on a worn wood bench inside an Umbrian mill. Faces deliberately out of frame.
People
The family we work with has been milling in Umbria for three generations. Same bronze dies, same slow-drying rooms, since before the industry moved to high-heat tunnel drying. We visit twice a year. The relationship is how we know the pasta.

What's inside

Ingredients
Durum-wheat semolina flour (semola di grano duro), water. No enriched flour. No additives. No preservatives.
Certifications
  • Non-GMO
  • Made in Italy
Contains
Gluten (wheat). May contain traces of eggs.

How to use it

Boil 18 minutes in generously salted water. Finish 1 minute in the sauce with a spoonful of the starchy pasta water. The natural pairing is pesto. Trofie's short spiral grip holds loose sauces well. Works equally well with walnut sauce.

The shape pesto was made for. The spiral grip holds loose sauces in a way spaghetti and penne do not.

Pairs with

From the recipe book.

Cook a

Read the recipe ›
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What this dish needs

Questions

  • How do I cook it?
    Boil 18 minutes in generously salted water. Finish 1 minute in the sauce with a spoonful of the starchy pasta water. Trofie holds sauce better than long pasta, so you need less of it.
  • What sauce does it go with?
    Trofie is the shape pesto Genovese was designed for. The short spiral traps the sauce against the pasta instead of letting it run off. Walnut sauce is the other classic Ligurian pairing. Both are in our sauce range.
  • What does slow-dried actually mean?
    24 hours on a drying rack at low temperature, versus under an hour at high heat in an industrial dryer. Slow drying preserves the flour’s flavor and keeps the pasta’s structure stable in the pot.
  • How long does it keep?
    Sealed, up to 24 months in a dry pantry. Once opened, use within a few months for best texture.
  • How is this shipped?
    From our New York warehouse via Amazon fulfillment. In-stock orders ship in 1-2 business days. Free shipping over $75.
  • What if it arrives damaged, or I don’t love it?
    Write to us. We refund within 60 days, no questions.
  • How do I know this is really from Umbria?
    We visit the mill twice a year. The Non-GMO and Made in Italy certifications on the bag require source traceability to the certified producer.

Reviews

  • 5 stars: 10 (83%)
  • 4 stars: 2 (17%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
S
Steve N.
Pesto shape

little twists catch all the pesto

P
Patricia
Excellent for pesto and beyond

Made this with pesto, then with a walnut cream sauce, then just olive oil and lemon. All three were good. The shape is versatile. This was the variety pack shape that became a permanent reorder.

E
Erica
Good shape good texture

good shape. good texture. holds pesto well. wish the bag was bigger. will reorder.

n
nm_reads
Third bag

third bag. buying a fourth before this one runs out. pesto pasta is a weekly thing in my house now.

R
ROBERT H.
Not gummy in leftovers

Not gummy in leftovers. That alone puts this above most pasta I've tried. Made pesto trofie on Sunday and ate it again Monday cold. Still good texture.

k
kdc_2017
Ligurian shape done right

The whole point of trofie is that it was made for pesto Genovese. The shape exists to catch the pesto, not just carry it. This version does that. Cooked al dente in about 8 minutes, held up perfectly.

D
David K.
Pesto pasta night changed

Sunday pesto pasta was good before. It's noticeably better with these. The twist shape catches pesto at every point. The bronze die texture keeps it from going slippery. My family noticed without me saying anything.

T
Tom
Couldnt find this at the grocery store

Couldnt find trofie anywhere near me. Ordered online. This is exactly right. The slow-dried texture and the tight twists are what you want for pesto.

J
JAMES W.
Every twist does its job

Every twist does its job. Pesto, sauce, olive oil and garlic. Whatever you put on it, the shape captures it. Bronze-die texture makes the surface rough enough to matter. Good pasta.

j
jsmith92
Good pasta but shorter cook time than I expected

Good trofie. Quality is clearly there. I overcooked my first batch because the al dente window is tighter than I expected. Second batch was perfect. Just watch the time closely.

J
Jennifer Rodriguez
Hard to find good trofie in the US

I have been looking for trofie outside of a specialty Italian import shop since we got back from Liguria two years ago. This is it. The texture is right, the shape grips pesto the way it should.

M
Maria L.
The only trofie I'll use for pesto

Made trofie al pesto with this and the twists held the sauce in every single groove. That's not hyperbole. The bronze-die roughness and the shape together mean you don't lose any pesto to the bowl. This is now the only trofie I use.

Six Italian regions. Nothing reformulated. Imported direct.