This is a typical Lazio kind of pasta made with no eggs. Trofie is the name of the shape you give to this particular pasta but you can make different shapes according to your preferences. The following quantities will serve five people:

Ingredients
- 1 glass of Warm Water
- 250g of 00 Flour (very fine)
- 250g of Durum Wheat

Instructions

• In a bowl, mix the flour and water together
• Put the mixture on a wooden board and start working it with your hands as if you were making bread
• When the mixture doesn’t stick to your fingers it is ready
• Roll out long pipes of the mixture approximately 0.50 cm diameter
• With a knife cut the pipes into small pieces, 4 cm long and create a fissure with the knife all along the top of them. Why? Because this fissure will trap some sauce in it when eating
• Remember to put flour on the woodden board and on the Trofie so they won’t stick
• Cook the Trofie in salty water for about 7 minutes

To Serve
Trofie are great with a Pesto sauce and in this case, accompanied with a structured white wine such as a Chardonnay or a Pinot