Trenette is a thin, flat pasta from Liguria is ideally suited to a variety of sauces. Wonderful with white clam sauce, as shown in the photo, or Pesto.

Recipe type: Pasta
Cuisine: Italian
Serves: 6
  • 2 1/2 Cups unbleached all-purpose flour
  • 1/2 Cup semolina flour
  • 1 teaspoon fine sea salt
  • 2 large eggs
  • 1/2 Cup filtered water
  1. Combine the flours and salt and mound on a work surface. With your fist, make a hole in the center of the mound. Break the eggs into the center and add the water. Mix with a fork to break up the yolks and blend in the water. Using one hand and moving in a clockwise fashion, begin bringing the flour from inside the flour wall into the eggs. Use your other hand to keep the outside of the wall together. If the wall breaks, the eggs will seep out. Continue mixing until a ball of dough is created that is not soupy and holds its shape. Push the excess flour aside and knead the dough until a smooth, soft ball is obtained.
  2. Roll out and cut the dough as for fettucine, then let dry.
This recipe yields 1 pound for 4 to 6 servings.

Comments: Trennette (bavette) are thin noodles from Liguria made with water in addition to eggs and flour. I find that tap water can leave an aftertaste, so use filtered or bottled water if possible. The dough is very elastic and not as yellow as the basic recipe for Pasta Fatta a Mano.

Source: Ciao Italia at <a href="" target="_new"></a>

Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.

NOTES: Recipe from "Mangia Pasta!" by Mary A. Esposito, (Morrow Cookbooks, 1998)
Nutrition Information
Serving size: 1 of 6 Calories: 72 Fat: 2g Carbohydrates: 10g Sodium: 19mg Fiber: 1g Protein: 4g Cholesterol: 62mg

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