Trofie, the typical Ligurian pasta born for pesto Trofie are the pasta par excellence of Ligurian gastronomy. Trofie are recognized for their small size and their shape, narrow, elongated and curled, reminiscent of a carpenter's chip. The secret to their delicacy? There is no doubt about it: simplicity. Only water and durum wheat semolina are enough to give life to this traditional product that requires a little more patient cooking: 12 minutes. A wait rewarded by the flavor and texture of a pasta that was once almost exclusively produced at home by Ligurian housewives. To give the trofie their perfect tapered shape, they used a wooden knitting pin to which they knotted a thread of dough, which they then crushed by hand. The tool is called bicelä, its translation is buffetto.