Checca Pasta is an extremely easy and quick first course to make, perfect to serve both hot and cold!
In summer, I love preparing cold pasta dishes because they save lunch and dinner and are tasty and colorful, perfect to serve on the table even when you have friends over for dinner. Checca pasta is usually made with spaghetti, but today I decided to make checca trofie because I had prepared some homemade white trofie and I didn’t feel like dressing them with the usual pesto! Although, now that I think about it, it would have been a good idea to add some Genoese pesto to this cold dish…
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 1/3 cups all-purpose flour
- 7/8 cup water
- 7 oz caciotta cheese
- 4 1/2 oz mozzarella
- cherry tomatoes
- basil
- extra virgin olive oil
- salt
Steps
Pour the flour in a mound on the work surface. Create a well in the center and start pouring the water into the center. Mix first with your hands, then gradually start kneading by hand more energetically until you obtain a smooth and homogeneous dough ball.
Take small balls of dough, place them on the work surface and with hand movements, first push the ball forward and then drag it back, gently pressing it with your pinky. This way, the classic twisted shape of the trofie will form.
Cut the mozzarella and caciotta into small cubes.
Also cut the cherry tomatoes into quarters and gather the cheeses and tomatoes in a large bowl.
Season with olive oil and salt to taste.
Add the torn basil leaves and mix.
Cook the trofie in plenty of salted water, and when they are cooked, drain them and pour them directly into the seasoning, or stop their cooking under cold running water.
Mix and serve!
STORAGE
Store the Checca Pasta in the fridge, closed in an airtight food container, for a maximum of 3 days.
