All pasta isn’t the same in Italy and if you’re in Genova, it’s handmade trofie (troh/fyeh) with pesto (most likely) or a seafood mix. I was hosted by friends
Manolab for the weekend to learn some bookbinding techniques and we had the lovely typical Ligurian dish for a Sunday lunch. This short and twisted (by rubbing motion) pasta with a lost history is made with no eggs--kinda an anarchic pasta, huh?
(something uncomplicated that goes well with some seaside vibes)