Serves: Makes 10 servings
- 26½ oz semolina
- 8.8 oz Caputo 00 Flour
- 10½ oz white wine
- 3 large eggs
- 28.2 oz Pesto alla Genovese Academia Barilla
- 4.2 oz Parmigiano-Reggiano Academia Barilla
Procedures:Trenette is a type of narrow, flat, dried pasta common in Genoa and Liguria. It’s a form of pasta similar to narrow, thick tagliatelle.
Mound the flours in the center of a clean work surface. Mix the flours together and make a well in the middle of the flours, add the white wine and eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the mixture, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when over half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour if the dough is too sticky. Once the dough comes together in a cohesive mass, remove the dough from the work surface, using a bench scraper to scrape up all the dough. Lightly flour the board and continue kneading for 5 minutes. Continue to knead for another 3 minutes, remembering to dust your work surface with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
Roll out the dough through a pasta machine into very thin sheets (If using an Atlas Pasta Machine, roll dough to number 5), and allow it to dry for five minutes bifore cutting it on a chitarra using the side for thin pasta.
Cook pasta in salted boiling water. Drain pasta and toss with Pesto alla Genovese Academia Barilla and grated Parmigiano-Reggiano.