FRESH TRENETTE
Trenette is a ribbon pasta about 1/2 inch wide with 1 fluted edge. This recipe was created to accompany [Trenette with Rabbit and Shiitake Mushroom Sauce](/recipes/food/views/10518) .
Yield Makes about 3/4 pound
Number Of Ingredients 2
Steps:
- Line a tray with a dry kitchen towel. Arrange first rolled out pasta sheet, which will have dried slightly but should still be soft, on a work surface and cut lengthwise at about 1/2-inch intervals, alternately using a plain pastry wheel and a fluted pastry wheel. (Each ribbon of trenette should have 1 straight side and 1 fluted side.) Toss trenette generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more trenette with remaining dough in same manner. Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love