Fresh Trenette

1. 1

   Line a tray with a dry kitchen towel.

2. 2

   Arrange first rolled out pasta sheet, which will have dried slightly but should still be soft, on a work surface and cut lengthwise at about 1/2-inch intervals, alternately using a plain pastry wheel and a fluted pastry wheel.

3. 3

   (Each ribbon of trenette should have 1 straight side and 1 fluted side.)

4. 4

   Toss trenette generously with flour.

5. 5

   Form pasta loosely into nest and arrange on kitchen-towel-lined tray.

6. 6

   Make more trenette with remaining dough in same manner.

7. 7

   Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

No additional tips available.