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Zaccagni Trofie, 500g
Zaccagni Trofie, 500g
1 500 Ft

Zaccagni Trofie, 500g

Zaccagni Trofie, 500g
Zaccagni Trofie, 500g
Zaccagni Trofie, 500g

The best pasta for pesto!

Trofie are a short twisted pasta from the north-western Italian region of Liguria, they were apparently invented in a town called Recco near Genova. They are small stretched and twisted pieces of pasta with pointed ends, thicker at the centre. Legend has it that the women of the region used to sit on chairs along the coast twisting the pasta pieces as they waited for their fishermen husbands to return home. Trofie are probably the number one choice for pesto, because the sauce gets into the spirals, ensuring that each mouthful is truly flavourful. In fact, this pasta comes from the same region as basil pesto Genovese, the best known of all pesto sauces. Trofie are not, however, eaten only with pesto alone. One of the most traditional dishes includes potatoes, green beans and pesto and the pasta is boiled in the same water as the potatoes and green beans. The pesto is added just before serving. They are also eaten with tomato based sauces, creamy sauces, seafood and various vegetarian sauces.

The products of Pasta Zaccagni are made only with durum wheat semolina of the best quality and pure Majella mountain spring water. The slow and delicate drying at a very low temperature guarantees a unique and precious product, perfect for tables and restaurants all over the world.

1 500 Ft
Unit price: 3 000 Ft/kg
Info
Manufacturer
Zaccagni
Package
500g
Place of origin
Italy
Group size
Special
Flour
Durum
Cooking time (min.)
11
Egg content
Without egg
Nutritional values
Average values per 100 g
 Energy 1496 kJ/353 kcal
 Fat 1,5g
    of which saturates 0,3g
 Carbohydrate 70g
    of which sugars 2,5g
 Fibre 3g
 Protein 14g
 Salt <0,002g
Tips for cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
Video
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