It is long and straight, but twisty like a corkscrew.
The dough is made from durum wheat flour and water. It is shaped into small ropes of pasta that are worked on a flat surface until they are round, then twisted. Some people wrap the formed rope around a stick to twist it.
In Genoa, Trofie are often served tossed in a pesto sauce with cooked green beans and sliced potatoes.
A smaller version of Trofie.
Boil Troffiette 9 to 12 minutes.
Despite their small size, Trofie takes about 15 minutes to cook by boiling.