Trottole is one of many unusually shaped pastas and clearly demonstrates that with the mechanisation of pasta came a new wave of edibles for us to get excited about. The word 'trottole' means 'top' or 'spinning top', which describes them perfectly. This little pasta is said to have originated in the region of Campania, the major city of which is Naples. This region is at the very heart of pasta making since Naples is where the manufacture and industrialization of pasta making, was born.
Over the years the Pasta Maker has developed our own recipe for making pasta that is a close to real Italian pasta as possible. We use only semolina durum wheat flour and Florida spring water. Many highly prized Italian pasta makers use only natural water which sets their pasta apart from the rest. We see no reason to change the formula.
Once the dough is ready, it is extruded through a bronze die which gives each trottole a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience. There are plenty of places for sauce to hide in a dish of trottole, so go ahead and be lavish!
All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time. It is left to dry naturally and not packed until The Pasta Maker says it's ready.