Trenette

Trenette is a type of pasta originating from the Liguria region of Italy. It is similar to linguine and fettuccine but is narrower in width. The name "trenette" is derived from the Genoese word "trenna", which refers to a long, narrow strip of pasta.

Etymology

The term "trenette" is believed to have originated from the Genoese dialect. The word "trenna" in Genoese refers to a long, narrow strip, which is reflective of the shape of this pasta.

Description

Trenette is a type of pasta that is long and narrow, similar to linguine and fettuccine. However, it is typically narrower than both of these pasta types. Trenette is traditionally made from a simple dough of wheat flour and water, although variations may include the addition of eggs or other ingredients.

Culinary Use

In Ligurian cuisine, trenette is typically served with a pesto sauce, a specialty of the region. This dish, known as "trenette al pesto", is a classic Ligurian dish. Trenette may also be served with other sauces or ingredients, such as seafood or vegetables.

Related Terms

• Pasta: A staple food of traditional Italian cuisine, typically made from an unleavened dough of wheat flour mixed with water or eggs.
• Linguine: A type of pasta similar to fettuccine and trenette, but elliptical in section rather than flat.
• Fettuccine: A type of pasta popular in Roman and Tuscan cuisine, similar to trenette but wider in width.
• Pesto: A sauce originating from Genoa, typically made with crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese and olive oil.

Trenette Resources
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