1hr · 6 servings Full recipe with steps: https://theplantbasedschool.com/vegan-homemade-trofie-pasta/ EQUIPMENT Blender INGREDIENTS For the trofie 500 g (3 cups) semolina flour 250 to 300 g (1 to 1.3 cups) hot water The amount of water varies based on temperature, altitude, humidity and type of flour. For the basil pesto 70 g (0.3 cups) cold water 70 g (2.5 oz) basil 30 g (3.5 tbsp) pine nuts 30 g (3.5 tbsp) almonds 30 g (3 tbsp) nutritional yeast 30 g (2.5 tbsp) olive oil extra virgin ⅓ clove garlic salt to taste