Whole wheat or avvantaggiate trofie, we Genoese say avvantaggê, are named so because they are made with whole wheat flour.
How many times have you heard that the Mediterranean diet is associated with a healthy lifestyle and can positively impact our health?
Always, you’d say, but be careful because the Mediterranean diet is based on the predominant consumption of foods like cereals and derivatives (whole wheat pasta and bread), legumes, fruits, and vegetables.
This means that whole wheat pasta should be preferred over white pasta. If you want to explore the topic further, I leave you a link to the Fondazione Veronesi website where it is explained how the Mediterranean diet is definitely the best solution to protect us from cancer, cardiovascular, and neurodegenerative diseases.
In the end, traditional dishes, those that have made us known worldwide, are often also the healthiest. Dishes like risi e bisi or bean soup come to mind.
The history.
This fresh pasta originated in the Ligurian municipalities of Sori, Avegno, Recco, and Camogli, and then, fifty years ago, began to be marketed in Genoa as well, and now there’s no Ligurian restaurant that doesn’t offer it.
The name seems to derive from the Genoese word strufuggiâ, meaning to rub, which is the movement made with the hand when sliding the dough on the board to achieve the classic shape.
In this article, I’ll show you step-by-step how to prepare this delicious pasta, which I dressed with pesto, potatoes, and green beans.
I often prepare them and dress them with a cherry tomato sauce or just with pesto.
Anyway, without further ado, let’s prepare these homemade whole wheat or avvantaggiate trofie.
Eh, belin they’re good.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Days
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups whole wheat flour
- 2/3 cup water
- to taste salt
- 3 1/2 oz green beans
- 2 potatoes (medium size)
- 3 1/2 oz Genoese pesto (see my recipe to prepare it)
- to taste extra virgin olive oil
Tools
What you’ll need to prepare
- 1 Pastry board
- 1 Bowl
Steps
In a bowl, place the flour, salt, and gradually add water, mixing with a fork to let the flour absorb all the water.
Then transfer the mixture to a pastry board and knead until you get a dough ball.
Let it rest, not in the fridge, for about thirty minutes, covered with plastic wrap.
Take ping pong ball-sized portions from the dough, keeping the rest covered, and form strings as shown in the photo.
Cut the strings into small pieces about one centimeter long and roll them with your fingers to achieve the classic trofie shape.
Rinse the beans thoroughly under cold water, trimming the ends.
Cook in plenty of boiling salted water.
Transfer the cooked green beans to an ice bath to maintain their green color, this step is optional.
Wash, peel, and cook two potatoes in plenty of salted water.
Chop both the potatoes and previously cooked green beans.
Dress the potatoes and green beans with a drizzle of oil
Finally, season with pesto.
To prepare the pesto use my recipe, it won’t take more than 5 minutes.
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FAQ (Questions and Answers)
If I don’t want to use whole wheat flour, which flour should I use?
Semolina flour
Can they also be served with fish?
Absolutely yes, sometimes I’ve prepared them with a shrimp sauce.
How to store them?
In the fridge, covered, placed on a tray with a good dusting of semolina flour to prevent them from sticking.
