Name: Fresh Trenette
Yield: Makes about 3/4 pound
Ingredients: Food-Processor Pasta Dough , rolled out; all-purpose flour for tossing

Trenette is a ribbon pasta about 1/2 inch wide with 1 fluted edge.

Recipe information

Ingredients

all-purpose flour for tossing

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.

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