Once a week I get grocery flyers from Meijer, Kroger, Marsh, and Aldi. (Most recently, 1/8/15, a Save-a-Lot grocery store opened near me.) I’ve always avoided Aldi because you need to have a quarter (25¢) handy to use one of their carts. You can’t use credit cards and you have to bag your own groceries and bring your own bags! However, food prices are lower although that is getting harder and harder to tell because with fuel prices plummeting, all grocery stores are lowering prices! At least they are here in Indianapolis. Ever the adventuress, I decided it was time to give Aldi a try. On one of my trips there, I came across a gourmet pasta called Trottole. I thought this pasta was different enough to be a part of my New Food Friday Flash.
Trottole is a tri-colored pasta in the colors of the Italian flag: green, white, and red. The red comes from tomato powder, the green from spinach powder. These Trottole are imported from Italy. The pasta shapes are big! They look like a salesman’s sampler for the Michelin man. (If that doesn’t make any sense to you, you need to watch the Antiques Roadshow more often.)
Because these Trottole are so thick, they need a longer cooking time: 11-13 minutes for an “al dente” tenderness. I don’t know about you, but for me, that’s a long wait for pasta! Trottole have an interesting mouth feel. They’re fun to chase around the plate with your fork.
The first time I made them, I combined them with feta cheese, broccoli florets, chopped garlic, olive oil, walnut pieces, and pasta water. I covered the pan so the cheese would melt. It made a nice gravy-like consistency for a dish I enjoyed very much!
A nice salad to serve with these Trottole is a spinach and pear salad with sliced avocado, carrot slivers, and blue cheese dressing.
The second time I made them, I poured a sausage tomato sauce over them that I had made from ground turkey, crushed fennel seeds, and other ingredients that I had made weeks ago and stored in my freezer. I wish I had the patience to write down all my cooking experiments so that I could duplicate the successful ones. Alas, this sausage sauce was the best one I ever made and I don’t have a clue how to make it again.
The third and last time I cooked these pasta from its 17.6 oz package for $1.69, I cooked them my favorite way for pasta, mixing them with a jar of quartered artichokes, chopped garlic, olive oil, and gorgonzola cheese.
This is an easy, quick recipe worth noting for when you are rushed for time or too tired to cook. You get your calcium, fiber, protein, and carbs. There is no sodium in the Trottole. It’s a delicious, nutritious dish.
The only negative comment I have for these pasta is the packaging. I ended up cutting my finger trying to remove the snap-like closures on the cardboard and plastic packaging. There are two of them as you can see in the photo. I was worried that one or both could end up in my pasta dish. Carelessness in this area could earn you a broken tooth. The edges of these snap-like buttons are sharp. Take my advice, get scissors!
Otherwise, Trottole are fun to eat. They may be too fat to serve to young children who may choke on them. It’s better to stick with small pasta for them like stars, elbows, or baby shells. If you can find it, alphabet pasta is good for kids too! They are tasty and educational!
Speaking of education, my Italian translation software tells me that trottole means tops or whirligigs. “Hey honey, can you make some whirligigs for dinner tonight?” Wink, wink!