How to Make Hand Rolled Trofie with Pesto & Beans | Pasta Grannies

Trofie are small spiralled pasta from Liguria. And Rosetta is among a group of women keeping the tradition of hand rolled trofie alive.
Rosetta adds a fresh cheese called 'prescinsêua' to her pesto - as do the friends with her - and this has a tangy live yoghurt taste with a consistency similar to a ricotta.
Big thanks to Paolo from Pastificio Novella in Sori who introduced Rosetta.
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