Trofie from Casa Milo in Puglia, part of their Principato di Puglia range.
 
Originating from Liguria, trofie were traditionally prepared at home with a long wooden needle to create their long, thin, and curled shape. Some say the name comes from the local dialect, ‘strufuggiâ,’ meaning ‘to rub’ in reference to the motion used in shaping the pasta.
 
Typically served with Genovese pesto, they make a superb base for more hearty sauces too as the weather cools.