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Organic Trenette, flat Ligurian ribbon noodles with a rough surface, in packaging
Italy
Pasta di Liguria

Trenette, Bio

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Ligurian ribbon noodles, rough-pressed – ideal for pesto, vongole, or gamberi.

Sale price5,90 €
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Trenette, Bio

Trenette pasta originates from Liguria and is as much a part of everyday cuisine there as the sea is to the coast. These flat, square ribbon noodles have a slightly rough surface that reliably absorbs sauce – a crucial difference compared to smooth, industrially produced pasta.

The classic Ligurian recipe combines trenette with pesto alla Genovese, briefly cooked green beans, and potato pieces – the potato starch further thickens the sauce. Equally traditional are light seafood sauces with clams or prawns. Cooking time: 8–10 minutes in plenty of salted water; drain when al dente. A dry Ligurian Vermentino or a Pigato pairs well with this dish.

Country of Origin Italy

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Pasta di Liguria – Logo des ligurischen Pastificio Artigianale Alta Valle Scrivia aus Montoggio

Pasta di Liguria

Pastificio Artigianale Alta Valle Scrivia, located in Montoggio, Liguria, has been crafting high-quality artisanal pasta for over 30 years. Founded by the Minaglia brothers, Paolo and Francesco, the pastificio is renowned for its organic line, 'Pasta di Liguria'. They use 100% certified Italian organic durum wheat semolina and pure spring water from the surrounding Antola Natural Park. Their traditional production methods include bronze extrusion and a slow, low-temperature drying process to preserve the authentic flavor and rough texture of traditional Ligurian pasta.

Montoggiopastadiliguria.it

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