Belmorso Trofie is a traditional pasta born in Sori, a small town near Genova. The name is thought to derive from strufuggia, the local dialect word for “to rub” — which is exactly the hand motion used to give trofie its distinctive twisted shape.

Its tight spiral holds onto sauces beautifully, which is why trofie is classically paired with pesto alla Genovese. But it’s equally delicious with a rich meat ragù, a creamy walnut sauce, or a simple cherry tomato and fresh basil.

• Our number 1 pasta bestseller
• Slow-dried for several hours at low temperatures — the artisan method that gives superior texture
• 100% produced in Italy with Italian durum wheat
• Perfectly chewy and al dente bite

Cooking Instructions

Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.

Ingredients

Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1487 KJ / 356 Kcal | Fat 1.5g (of which saturates 0.3g) | Carbohydrate 72.1g (of which sugars 3.3g) | Fibre 2.7g | Protein 12.1g | Salt 0.1g

Production

Slow-drying artisan method | 100% produced in Italy | Country of grain cultivation: Italy | Milling country: Italy