Morelli Trofie is a traditional pasta specialty from Liguria, a region known for its pure Mediterranean cuisine and fresh ingredients. This elongated pasta is made from durum wheat semolina and owes its typical shape to small pieces of dough that are twisted back and forth. This creates fine strands with a slight twist, allowing the sauce to cling beautifully to the pasta.

The name “trofie” presumably refers to the Ligurian word strufuggiâ , which refers to the counter-clockwise twisting of the dough. Traditionally, trofie is served with pesto alla Genovese, the famous basil pesto from Liguria. The structure of the pasta makes it ideal for pesto, as each twist holds the sauce perfectly.

Morelli pasta distinguishes itself through its artisanal production. The pasta is processed by hand and then slowly dried for 36 hours at a low temperature of 45 to 50 °C. This ensures a rich flavor, a beautiful texture, and an excellent bite after cooking.

Recipe inspiration:

Trofie al Pesto
Cook the trofie until al dente and mix with fresh basil pesto, a splash of the cooking water, Parmesan cheese, and roasted pine nuts.

Trofie with scampi and lemon
Sauté the scampi briefly in olive oil with garlic, add lemon zest and a little lemon juice, and mix with the cooked trofie.

Trofie with grilled vegetables
Combine the pasta with grilled zucchini, bell peppers, eggplant, olive oil, and fresh herbs for a Mediterranean meal.

Ingredients: durum WHEAT semolina, water.
May contain traces of eggs, fish, molluscs, mustard, and soy.

Contents: 500 g