Trenette
Narrow factory-made ribbons similar to linguine, the signature pasta of Genoa and Liguria. Trenette are the traditional partner for pesto alla genovese, classically boiled together with potatoes and green beans.
History & Tradition
Trenette are the iconic pasta of Liguria, particularly Genoa, and are classically served with pesto alla genovese, potatoes, and green beans. A variant called trenette avvantaggiate contains some whole-wheat flour, which once made it cheaper than pure white pasta -- the 'advantage' (avvantaggiata) was the lower price for the consumer. The province of La Spezia had trenette a stuffo, served with a bean ragu as a balanced one-dish meal. Pasta avvantaggiata could also contain 20 percent chestnut flour, which accentuated its dark color and further lowered the price.
Dough
How to Make
- Trenette are traditionally a factory-made dried pasta shape.
- They are narrow flat ribbons made from durum wheat flour and water.
- To cook, bring a large pot of salted water to a boil.
- Add diced potatoes and boil for 7 minutes.
- Add trimmed green beans and boil for another 5 minutes.
- Add the trenette and cook until al dente.
- Drain everything together and toss with pesto alla genovese.