Ingredients Wheat flour enriched with bran; potatoes, bread, or chestnut flour; and water. For factory made, durum-wheat flour and water.
How Made The sifted flour or flours, or potatoes or bread, are kneaded for a long time with water. If potatoes are used, they are boiled and riced, and if stale bread is used, it is soaked in water and squeezed well. Then the dough is left to rest, to give the gluten time to develop and make the dough elastic. Bean-sized pieces are pinched off and rubbed between the hands into a sort of spindle shape, tapered at the ends. Trofie are boiled in plenty of salted water. Factory-made trofie are small spirals tapered at both ends.
