Trofie are short, inch-long long twists of pasta from Liguria in northern Italy. During World War II when wheat flour was scarce, it was common to make pasta with a bit of chestnut flour mixed in, kind of like how during the Napoleonic wars somebody had the idea to extend the limited chocolate supply with hazelnuts to make Gianduja
and its name-brand version, Nutella®.
Chestnut pasta isn’t as popular as Nutella®—yet—but these chestnut trofie may help turn the tide. They have a nutty, earthy sweetness and a great toothsome texture. They're the traditional pasta for Ligurian basil pesto
but they also match well with a bit of browned butter and parmesan