Trofie
- 400 grams semola (rimacinata di grano duro)
- ~200 grams room temperature water
- pinch of salt
Mound the flour and make a well in the middle. Dissolve the salt in the water. Add the water to the well. With a fork, slowly begin to incorporate the flour walls into the well. Continue mixing the flour and water until you have a shaggy, solid mass. At this point, using your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass (removing any dry clumps of flour). Knead the dough for about 10 minutes. Drive the heel of your hand into the dough, rotate the dough 45 degrees, and repeat until the dough is firm and bouncy and has a smooth, silken texture. Wrap the dough in plastic and allow it to rest for 30 minutes. Sprinkle a baking sheet with a dusting of semolina to prevent the pasta from sticking. Cut off a portion of dough. Keep the rest of the dough wrapped in plastic wrap to prevent it from drying out. On a clean work surface (no flour; flour will create friction and make it difficult to roll the dough), roll out the piece of dough to form a thin rope, about 1/4-inch wide. Cut into approximately 1/2-inch pieces. Roll the piece between the palms of your hand until long and slender with tapered ends. At approximaely a 45 degree angle to both the table and dough, apply light pressure with the dough scraper. Starting at the far end of the peicce of dough, drag the scraper away from you, making an arc shape, until you reach the other end of the dough, forming a spiral (refer to video for further guidance). Repeat with the remaining dough.