green beans and basil cream troife (a pasta shape)

A different way to do pasta.

from Cucina Italiana “Pasta Issue” 2012

fresh pasta (trofie):

  • 1 3/4 C “00” flour or AP
  • 1/3 C chestnut flour or whole-wheat flour
  • 1/4 t fine sea salt (2 pinches)
  • 1/2 C tepid water
  • bowl
  • plastic wrap
  • medium pot

  • 3/4 # green beans, trimmed
  • 1 1/2 C packed basil leaves (divide into 1C and 1/2 C)
  • 3 T unsalted butter
  • 1 C + 1 T (250 mL) heavy cream
  • 1 # fresh  pasta (trofie)
  • 1/4 # smoked scamorza or smoked mozzarella
  • 1/2 t salt
  • grater
  • small pot
  • hand blender and small bowl
  1. sift dry ingredients together into a large, low bowl. Do not press flours together, but pour into measuring cup and level off, to avoid over-packing. Reserve about 1/2 C into a separate bowl (2 handfuls?)
  2. Make a 1/2 C well in the middle of the dries and pour in water
  3. slowly incorporate flour into the water by stirring. Once it has absorbed as much as it can, start folding the dough over with the fork and giving the bowl a quarter turn each time until it is ready to be kneaded
  4. knead 5 min if you are going to use machine to roll it out (unnecessary in this recipe, but for others), 8-10 min if rolling by hand. You should be able to push your thumb in and not get stuff on you.
  5. Rest 30 min tightly covered in plastic wrap to allow the glutens to form. (This could be improved. Some of the dough stuck to the plastic wrap afterward.)
  6. roll in special way (see magazine). Break off a small piece and roll in hand until 1/3″ thick. Then chop off a 1/4″ piece and then roll that in your hand, and turn your hand on the downstroke to create a twist. This is a hard manuver, so just try a ton.
  7. Place on tray dusted with AP or “00” flour.
  1. salt water for beans and pasta and start warming to boil
  2. grate cheese
  3. trim green beans
  4. cook green beans in pot of salted water, saving water
  5. slice beans on diagonal and place into separate bowl
  6. melt butter in another pan, then add 1C basil over medium heat. cook 1-2 min until fragrant
  7. add cream, simmer 2 min
  8. add 1/2 C basil and 1/2 t salt
  9. cook 2 min more
  10. blend
  11. add pasta to water and cook
  12. drain pasta
  13. place pasta back into bowl and add cream and cheese and beans

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