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Thin Noodles


Makes 1 pound (Serves 4 to 6)

Trennette (bavette) are thin noodles from Liguria made with water in addition to eggs and flour. I find that tap water can leave an aftertaste, so use filtered or bottled water if possible. The dough is very elastic and not as yellow as the basic recipe for Pasta Fatta a Mano.


2 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

1/2 cup semolina flour

1 teaspoon fine sea salt

2 large eggs

1/2 cup filtered water


Combine the flours and salt and mound on a work surface. With your fist, make a hole in the center of the mound. Break the eggs into the center and add the water. Mix with a fork to break up the yolks and blend in the water. Using one hand and moving in a clockwise fashion, begin bringing the flour from inside the flour wall into the eggs. Use your other hand to keep the outside of the wall together. If the wall breaks, the eggs will seep out. Continue mixing until a ball of dough is created that is not soupy and holds its shape. Push the excess flour aside and knead the dough until a smooth, soft ball is obtained.

Roll out and cut the dough as for fettucine, then let dry.


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