Description
Trenette are the long pasta of Ligurian and Tuscan tradition: slightly narrower than linguine, with a flat section that makes them perfect for oil-based dressings.
Their classic pairing is pesto with potatoes and green beans, but they work beautifully with vegetable sauces, anchovies and olives. Bronze-drawing guarantees the porosity that makes the difference.
Tuscan durum wheat semolina. 500 g pack. Suggested cooking: 9-11 minutes.
Semolina from durum wheat grown in Tuscany, bronze-drawn and slowly dried at low temperature: three choices that give a rough, porous pasta that holds its bite and grips the sauce instead of letting it slide away. No additives — only semolina and water.
