trenette fatte a mano
Factory-made trenette is usually just a fattish linguine, useful when you can find it for showing off concentrated sauces. But oh, trenette made by hand! With its charming irregularity and deeply scalloped single edges that add just enough extra surface area, trenette fatte a mano is the ideal vehicle for fine-grained, highly flavored sauces.
Trenette is fast and fun to make, too. My beloved Encyclopedia of Pasta doesn’t actually say much about making it at home; instead, Signora de Vita talks mostly about the traditional incorporation of whole-wheat or chestnut flour into the dough. She does say, however: “…the sauce par excellence for trenette is pesto alla genovese”. Yes, indeed.
I like a semolina-and-water dough for this noodle; its gentle chew and clean, minimal flavor showcase a bright, intense sauce without bringing eggs into competition. Vary this as you prefer, of course. Full how-to for handmade trenette with pesto and eggplant after the jump.