Trofjus

Trofjus is a traditional pasta shape originating from the South Tyrol region of Italy, an area with strong Austrian and German cultural influences. It is a short, hand-rolled pasta, typically made from a simple dough of flour and water, sometimes with the addition of eggs. The pasta is characterized by its twisted or knotted appearance, which is achieved by rolling small pieces of dough between the palms to create a tapered shape, then twisting them. This unique shape is designed to hold sauces well, making it suitable for hearty stews and robust meat sauces.

Historically, trofjus was a staple food in the mountainous regions of South Tyrol, where simple, filling ingredients were readily available. The pasta is often served with traditional regional dishes, such as goulash or a rich mushroom sauce. Due to its artisanal preparation, trofjus is not as widely mass-produced as many other pasta varieties, and it is often found in local markets or served in traditional restaurants in its region of origin. Its preparation requires a bit of practice to achieve the characteristic twist, but the result is a delightful and satisfying pasta dish.