Homemade Trofie Pasta with Pesto & Burrata

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INGREDIENTS:

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For 5 Serves: 

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Trofie Pasta 

  • 500g (3 cups) Semolina Flour (Durum Flour)

  • 300ml (1.3 cups) hot water (may not need all the water) 

  • Burrata (optional) 

  • Fresh basil leaves for serving 

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Pesto: 

  • 70g fresh basil 

  • 60g almonds 

  • juice from 1 small lemon or 1/2 a large one 

  • 60g grated parmesan 

  • 1 clove garlic 

  • 60ml olive oil 

  • salt and pepper to taste (I used approx. 1/2 tsp salt 

  • A little bit of water if it seems too dry 

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DIRECTIONS:

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Pesto:

  1. Place all the ingredients in a blender and mix until you get a smooth paste. Cover and set aside for later. 

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For the Trofie Pasta 

  1.  In a bowl, add the semolina flour and ¾ of the water. Mix with a fork till the flour absorb all the water.
     

  2. Transfer the dough onto a worktop and start kneading with your hands. If the dough is too dry, then add more water, a little at a time.
     

  3. Knead vigorously for about 10 minutes. By the end you should get a smooth, compact dough.
     

  4. Start shaping the dough like shown on this page 
     

  5. Once the trofie is shaped, cook in boiling salted water for 3 minutes. Make sure to save some pasta water before draining. 
     

  6. Add drained pasta to a large dish and add your pesto and a large ladle of pasta water. Give everything a big toss and top with burrata, fresh basil leaves and some cracked black pepper. Enjoy!