Trenette
Long ribbon-shaped pasta with a biconvex section, which the producer Agnesi describes as Genoese; dry trenette is made from durum wheat semolina and water.
Trenette is a long pasta cut as a narrow ribbon. Agnesi describes its Trenette n. 11 as a shape of Genoese origin with a distinctive biconvex (lens-shaped) cross-section.
Dry trenette is pasta di semola di grano duro: under Italian law (DPR 187/2001, art. 6) this pasta is made only from durum wheat semolina and water, drawn through a die, laminated and dried. Fresh trenette is also made; fresh pasta may contain soft wheat flour as well (art. 9).
Agnesi states that its trenette are bronze-drawn, which gives a rough, porous surface that holds sauce, and that they are made from semolina of durum wheat grown and milled in Italy. The product page gives a cooking time of 9 minutes and 7 minutes for al dente; check the pack.
According to Agnesi, the traditional Ligurian way is to cook trenette together with diced potatoes and green beans and dress them with fresh basil pesto.
Facts
What it includes
How it connects to Pasta
Trenette → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- Used in
- 🌿 Pesto alla genovese
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta, Fresh pasta
- Similar and different
- Linguine, Bavette, Agnesi Pasta Lunga, Pastificio Latini Cappelli 1915, Pastificio Latini L'Integrale, Pastai Le Paste Lisce, Pastificio Latini Linea Rossa
- In other topics
- 🧀 Parmesan, 🧀 Pecorino, 🫒 Olive oil
Frequently asked questions
What are trenette?
A long ribbon-shaped pasta; Agnesi describes it as Genoese, with a biconvex cross-section.
What are trenette made of?
Dry trenette is made from durum wheat semolina and water. Agnesi's Trenette n. 11 contains only durum wheat semolina.
How are trenette traditionally served?
According to Agnesi, they are cooked with potatoes and green beans and served with fresh basil pesto.
What to read next
- 🌿 Pesto alla genovese — A raw green sauce from Genoa: basil pounded with garlic, pine nuts and salt, bound with aged cheese and extra virgin olive oil.
- Linguine — Long dry pasta with a flattened, slightly convex section, like a small narrow flat tagliatella; producers call it the Ligurian long pasta for pesto.
- 🧀 Parmesan — Parmigiano Reggiano, a hard cheese from Emilia-Romagna and part of Lombardy, aged from 12 months.
- Pastificio Latini Cappelli 1915 — Pastificio Latini dry pasta from semolina of the old Italian durum wheat variety Cappelli, registered in 1915.
- 🫒 Olive oil — Oil pressed from the fruit of the olive tree.
Similar
Bavette · Fregula · Manicotti · Campanelle · Lasagnette · Acini di pepe
Sources
- DPR 9 febbraio 2001, n. 187, artt. 6 e 9 — paste alimentari (Normattiva)
- Agnesi — Trenette N° 11 (scheda prodotto)