Trofie is a short, thin, and twisted pasta originating from Northern Italy. The name may possibly come from the Ligurian verb strufuggiâ meaning “to rub” as a reference to how the twists are made in the pasta. This pasta is most typically served with pesto.
Olivelle's pasta is made in the heart of Italy, by a fifth-generation, family-run company using the highest quality ingredients and century old, traditional methods. From farm to table, this pasta is produced with Italian Organic Durum Wheat Semolina and processed using artisan methods; bronze dye extruded, and air dried naturally over multiple days. While not the fastest way of making pasta, it is still the best and most authentic, lending to a rough, dense finish that has bite and holds any sauce beautifully. Because of the quality ingredients and craftsmanship when making this pasta, it is naturally high in folate, rich in protein, fiber; and has a lower glycemic index than regular wheat pasta.