Italian term for a fresh homemade pasta; made with flour and bran; shaped by flattening a little ball of pasta and rolling it around a thin stick; served with pesto.
Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends. It is then twisted into its final shape. A thin stick can also be used to wrap the pasta length around to assist in forming the twisted shape. Trenette pasta can be served as a substitute for trofie.