Barilla, Ligurian Trofie Pasta, 17.6 Ounce

In my experience, the key with trofie is having the right consistency and mouth feel, and these do. Each little noodle is deceptively dense, so they pack a lot of al dente punch. These were every bit as good as the trofie I had in Liguria this summer, and they weren't tough to cook. (If you've never made trofie, be ready to cook them a bit longer than you think you need to, and sample a noodle every so often to check the mouth feel. They should be firm, even a little more so than al dente spaghetti, but not crunchy.) They soak up a good pesto perfectly, and once you've had authentic trofie with pesto I bet you'll never want pesto on any other pasta.

Glad I was able to get from this seller. It’s great pasta but unavailable where I live!