For this weeks Pasta Presto Night, which is being hosted here, I've found myself drawn to that most typical of Ligurian pasta, Trofie
Trofie is an egg free pasta generally made with a combination of durum wheat and semolina and bound only with water. The trofie are formed by taking small round of dough and rolling it between your fingers to form this rather organic spiral. Much like snowflakes, no two are really alike.
