Shaping Ligurian Trofie Pasta (How to Achieve a Perfect Twist)

Shaping Ligurian Trofie Pasta (How to Achieve a Perfect Twist) 00:00 Intro 00:34 The right flour and water temperature 01:58 Making the Dough 03:37 Shaping Trofie 05:31 Tips on Efficiency 06:38 Storing Trofie 07:10 Cooking Trofie Recipe for 6-8 portions: 600g semola rimacinata (see the Amazon link below) 340g water at 160-170F (70-75C) Bring the wet and dry ingredients together using a food processor, or a mixer with a paddle attachment, or a well method by hand. My food processor is 14 cups in capacity. If yours is smaller, cut the recipe in half. Knead for 8 minutes. Cover with a bowl. Once the dough cools off, wrap in plastic, and use it sometimes that day. Shape as shown in the video. Cook in very salty water (I use 10g salt for every quart of water). Toss with pesto. Tools and ingredients I use in the video (affiliate links): Caputo Semola https://amzn.to/3IQvyaL Dough Scraper https://amzn.to/40I08cF Food Processor https://amzn.to/458kahX Food processor pesto (this is enough for the above pasta batch): https://youtu.be/qnZZ63D4T2Q Mortar pesto (this is enough for half of the above pasta batch): https://youtu.be/PiHUMEcTYRw Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie