Originating in the Liguria region of Italy, trofie pasta is made by hand. Unlike fusilli which has a uniform ridged twist, trofie has a flat twist that tapers at both ends.
The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
SUGGESTED USE: Traditionally served with fresh Pesto Genovese (basil pesto).
