Trofie is a regional pasta variety traditionally from the area between Genova and Portofino on teh Ligurian coast on the north west of Italy. It is believed that the name of this pasta derives from the Genovese dialect "strufuggia", which means "to rub" and refer to the way trofie is made. Trofie is a twisted, spindle-shaped pasta, originally prepared by rolling a small piece of dough on a flat surface to form a short round spirals with tapered ends. 100% Italian wheat, slow dried at low temperature. Good to know: Traditionally, trofie is cooked with green beans and potatoes and served with basil pesto. It is also delicious with tomato based, creamy and seafood sauces.