Trofiette or trofie are a type of pasta typical of Ligurian cuisine, elongated and thin, considered original Sori, in the province of Genoa.

The shape of the pasta is given by the peculiar character curled.

NGREDIENTS: durum wheat, dehydrated spinach in powder 2%, dehydrated tomato in powder 3%, beetroot in powder 2%, turmeric 1%

COOKING TIME: about 5 minutes

BEST BEFORE: within three years after the date of production

PAIRINGS: basil sauce, Puttanesca sauce, Red pesto