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Trofie pasta macro.jpg
Alternative namesTroffie, strofie, stroffie
Place of originItaly
Region or stateLiguria
Main ingredientsDurum wheat flour, water
Similar dishesTrofiette

Trofie (Italian pronunciation: [ˈtrɔːfje]; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy.


Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other comuni in the area.[1] This pasta shape was not so common in Genoa until the mid-20th century, though the term trofie was already in use here and referred to gnocchi as a whole:[1] Genoese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition of potatoes also.[1]

Today trofie is a staple of modern Ligurian cuisine and it also comes in a small version called trofiette in Italy.


The origin of this pasta name is not certain. It is believed[by whom?] to come from the Ligurian verb strufuggiâ ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board.[2] Similarly, the root of Ligurian strofia might be Ancient Greek στρωφαω ("to twist, to spin"),[a] referring to the same motion required to produce trofie.


Trofie is shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape. It is around 2–3 cm (0.8–1.2 in) long with a diameter of roughly 4 mm (0.2 in). The average cooking time is 10 to 15 minutes.

In Italian cuisine, it is most typically served with a pesto sauce.


  1. ^ This verb has been rather prolific in Italian language, as it has produced a number of nouns such as strofa ("stanza"), strofio (i.e. a classical woman's bustband or also a man's headband), apostrofo ("apostrophe"), catastrofe ("catastrophe"), etc.


  1. ^ a b c Rossi, Sergio (2014). Trofie – Dal Golfo Paradiso la storia di una pasta mediterranea (in Italian). Italy: Sagep Editore. ISBN 978-8863733037.
  2. ^ Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 73. ISBN 978-8836529339.