Trenette is a type of pasta popular in Liguria and Genoa, often served with pesto alla genovese, green beans, and potatoes. The dough is made without eggs and can be easily prepared at home with flour, water, olive oil, and salt, then rolled and cut into flat strips.
Trenette are a type of pasta common in the Liguria and Genoa regions. As such, it is regularly associated with those regions of Italian cuisine. The pasta itself is narrow and flat and looks quite similar to linguine in its shape. One of the most common uses of this type of pasta is in the trenette al pest dish in which spaghetti is served with pesto alla genovese, a sauce made with basil leaves. It is common for this dish to be served with green beans and potatoes, which are boiled in water together with the trenette.
One of the main characteristics of the trenette is that the pasta is made with a dough without eggs. It requires few ingredients and is rather easy to prepare at home as long as one is willing to be patient and spend time kneading the dough until it is perfect. A simple trenette dough recipe calls for two and a half cups (568 milliliters) of unbleached flour, one cup of water (225 milliliters), and two teaspoons (10 milliliters) of olive oil. The water should be cold when added to the mixture. Also, a pinch of salt should be added.
To make trenette by hand, place all of the flour on a flat surface, such as a large cutting board or sanitized kitchen work surface. Combine the flour and make a well in the center. Pour the water and the oil into this well and add the pinch of salt. Then start slow mixing the wet and dry ingredients by hand. Once the mixture has become uniform, knead it into a ball. The dough can then be rolled into flat strips by hand or made into these types of strips using a pasta machine.
The next step in making an authentic trenette is getting the strips in the right width and shape. Each strand of dough should be about a quarter of an inch (about 6 millimeters) thick. One edge of the pastry should be flat and the other side should have a zigzag pattern. With the right attachment and setting, this shape can be made with the help of a pasta machine. Alternatively, the pastry can be cut using a knife for one side and a pastry cutter for the other. It’s common for pastries to have this jagged edge, and a pastry tool will work well for trenettes as well.
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