Trofie

To make the durum wheat pasta dough:

1. Weigh the flour and mound it on a board or in a bowl. Make a well in the center and add 3/4 cup of lukewarm water to it.
2. Using the tips of your fingers, mix the water with the flour, incorporating it a little at a time, until everything is combined. Add the remaining 3 tablespoons of water, a little at a time, if required.
3. Knead the dough for 5 to 10 minutes, or until the dough is smooth. Make into a ball, wrap it in plastic wrap to prevent it from drying out, and let it rest for 30 minutes before turning it into pasta.

To make the pasta:

1. Dust the baking sheets with durum wheat flour.
2. Take small balls of dough (about 2/3 inch) and roll them using your palm into small ropes about 1 1/2 inches long. Make sure the ends of the ropes are thinner than the middle part.
3. Put the side of your hand perpendicular to the left end of the rope of pasta and pull it toward you while applying a light pressure. This motion will twirl the pasta, giving it its characteristic shape.
4. Put the shaped pasta on the prepared baking sheets.
5. Repeat the above steps until you have no dough left.

To cook the pasta:

1. Set a large pot of salted water on the stove to boil. Cook the pasta for about 5 minutes, or until al dente. To test this, remove a piece of pasta from the pot and take a bite. It should be cooked but still slightly firm in the center.
2. When the pasta is ready, drain it through a colander and shake out the excess water.
3. Serve immediately with the sauce of your choice.