We’re leading up to another dish that comes from our trip to New York, so bear with us. Today we’re going to make a new pasta shape: trenette. We’re always on the lookout for new pasta shapes to make, and this one’s pretty easy. As easy as fettuccine, mainly because it seems to be nothing more than a thicker version of fettuccine.
But, it’s a traditional shape from Genoa and Liguria, and it’s often paired with pesto. If you have a pasta machine, as we do, it’s really easy to make this shape. To get some idea of how easy, see the photos below; however, you could also do it by hand: simply roll the pasta dough to about the thickness of a penny and cut into narrow strips using a chef’s knife. For our pasta, we used an eggless pasta dough, made from half Sonora white wheat and half all-purpose flour.
Naturally, these don’t taste any different from other pasta, although, with the additional thickness, they do have a bit more “chew” to them. Next time you need a pasta to have with pesto, consider making up trenette. As with almost all scratched pastas, trenette earns cinque stelle.