Trofie with Creamy Asparagus Sauce and Burrata

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Trofie is one of my favourite pasta shapes to make and eat. I still remember trying trofie for the first time while in Liguria on holiday, sitting by the sea in Manarola, one of five coastal towns that make up the renowned Cinque Terre. Of course, I had trofie with pesto on this occasion as it is typically served in Liguria, but since then I have enjoyed this shape with a multitude of sauces.  

Like many of my recipes, especially where the effort of making fresh pasta is involved, the sauce is simple and delicate in both its taste and application. In season asparagus marries so well with good quality Parmigiano Reggiano, binding to create a creamy sauce, spiked with lemon and - possibly controversially - fresh dill. This is the type of dish that warrants serving family style, thanks to the theatre of cutting into that beautiful ball of burrata. 

There are a couple of different methods for making trofie, and this recipe uses the bench scraper variation. It is arguably easier to master than the alternate method of using the outer edge of your palm to create the signature spiral, and it is also quite quick to do. 

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Trofie with Creamy Asparagus Sauce and Burrata

Serves two

Ingredients

Pasta dough  

• 200g semolina flour

• 100ml warm water 

Asparagus sauce

• EVOO

• 3 bunches of asparagus

• 1 shallot, diced 

• 2 garlic cloves, roughly chopped 

• 1 lemon 

• 150g Parmigiano Reggiano, cut into cubes/chunks

• 2 tbsp chopped dill

• 1 ball of burrata, to serve 

Method

Pasta Dough

1. Place the flour in a mound on your work surface and make a well in the centre.

2. Add your water and begin to whisk to until you have a thick custard-like consistency, incorporating a little bit of flour as you do.

3. Switch to a bench scraper and start to flip the flour from the outer edge over and onto the water mix, using a cutting motion to then mix it in. Continue to do this around all sides until you have a shaggy dough.

4. Begin kneading the dough vigorously for a good 10 minutes until the dough is springy and elastic, and not sticking to your hands at all

5. Cover and rest for 30 minutes.

Shaping the trofie

1. From your ball of dough, cut a small piece off to work with, leaving the rest covered so as not to dry out. 

2. Using your thumb and index finger, take a small pinch of dough, roughly the size of a pea. 

3. Use your fingers to roll this tiny ball into a longer, thinner shape roughly the width of your middle three fingers. 

4. Taking a bench scraper, place the left corner at the left edge of the pasta, drag it directly downwards - without applying too much pressure - in order to create a spiral shape. 

5. Place each trofie on a baking sheet lined with parchment paper, a dusting of fine semolina or a clean tea towel. 

6. Repeat with the rest of your dough.

Asparagus sauce

1. To prepare the asparagus, remove the woody ends by gently bending the stalk towards the base - it should naturally snap at the point of the woody end. Discard these. 

2. Next, remove the spears and set aside to use later. Chop the remaining stalks into small rounds. 

3. Heat 3 tablespoons of EVOO in a large pan. Add the asparagus stalks, shallot and garlic. Sauté gently for 5-7 minutes until the shallot is translucent but not burnt. 

4. Transfer everything in the pan to a blender, along with the Parmigiano cubes. Add a big pinch of salt, the juice of half a lemon, and a crack of black pepper. Blend until smooth, then return to the pan and keep warm. The heat from the asparagus will melt the Parmigiano. 

Finishing touches

1. Meanwhile, bring a large pot of water to a rolling boil before adding enough salt so it “tastes like the sea”. Cook the trofie until al dente - 3-4 minutes (if you made the trofie in advance and have allowed it to dry, you may need longer - taste as you go). Add the asparagus spears to the same pot as the pasta for the last 1-2 minutes of cooking. 

2. Using a spider or slotted spoon, transfer the trofie and spears directly to the sauce keeping warm. Add 1/4-1/2 cup of the pasta water to help loosen the sauce and marry everything together. 

3. Add the zest of half a lemon and the chopped dill, then toss/stir well to combine. 

4. Serve family style, piled on one serving dish. Carefully place the ball of burrata on top, drizzle with EVOO and crack over some black pepper. Break the burrata at the table, and divide between plates.