Trenette

A classic Genoese creation, trenette pasta is appreciated for its characteristic biconvex form, which allows it to stick to the taste buds for intensely rich taste and fragrance.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, then subjected to pasteurization, cut, and finally packaged in modified atmosphere.

Cooking and condiment tips:
Perfect with pesto or a dusting of bottarga (salt-cured fish roe) and oil.

Cooking time: 2 to 3 minutes

Best before end: 21 dd