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I was half-listening to a cooking show on TV the other day and heard that pesto sauce should be served with a type of pasta that's made just for pesto. The pasta itself has some potato in it (or was it the dish?) and it's pronounced pro-fee? I have no idea and I around at my local market, and they all just suggested regular spaghetti.

I might have heard wrong from the television, but does anyone know what this pasta might actually be?

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Do you mean gnocchi? –  Mien Aug 4 '13 at 10:02

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up vote 6 down vote accepted

Trofie.

Pesto originated from Liguria (the region). If you google liguria pesto potato you get recipe's like this Martha Stewart. Though I'm by no means endorsing her recipe.

The pasta itself is durum wheat flower, the dish you describe is from Genova (in Liguria) and has potato in it.

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Trofie is not often found in supermarkets, if you're in a major city with an italian population you should be able to find it in a specialty store, otherwise online. If you can't find it or don't want to bother then just use fusilli or farfale. What is most important is to have lots of surface are for the pesto to coat. –  GdD Aug 4 '13 at 18:43
    
@GdD If that's the case, wouldn't I use angel hair? It's surface area to weight ratio would probably the highest amongst all pastas. –  MarkE Aug 4 '13 at 21:47
    
Pesto is quite dense in flavor and not as water logged as tomato sauces. It also sticks well so just pick a pasta shape that matches the flavor strength of your pesto to balance the dish. –  MandoMando Aug 5 '13 at 4:01
    
You could try using angel hair @MarkE, you could use any pasta and it isn't going to make that much difference as long as the pesto is good. This is opinion only, there's no right answer, for me using long pasta with pesto just doesn't work, except for linguine. For some reason pesto just seems better with chunkier pasta. There may be a scientific reason for that but I don't know what it is. –  GdD Aug 5 '13 at 7:44

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