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Trenne Pasta



Trenne Pasta is small, quill-shaped pasta that is rough and ridged on the outside, which makes it good for chunky sauces, and for baking.

It is cut into tubes 2 ¼ to 2 ½ inches (about 5 cm) long that are hollow in the centre with a triangular cross-section.

Cooking Tips

Boil 10 to 12 minutes before using.

Substitutes

Penne rigate, trennette, or ziti.

Pasta for Sauce

Amori; Angel Hair Pasta; Bigoli; Bucatini; Capellini; Cappellacci; Casarecci; Cavatappi; Cavatelli; Chitarra Maccheroni; Conchiglie; Corn Pasta; Culurgiones; Ditali; Elicoidali; Farfalle; Fedelini; Fusilli; Garganelli; Gemelli; Genovesini; Gigli Pasta; Lagana; Linguine; Lumache; Macaroni; Malloreddus; Mezze Penne; Pansotti; Pappardelle; Pasta for Sauce; Penne; Pizzoccheri; Radiatori; Rascatieddi; Rigatoni; Rotini; Spaghettini; Spaghetti; Strangozzi; Strozzapreti; Tagliatelle; Tagliolini; Testaroli; Tortiglioni; Trenette Pasta; Trenne Pasta; Trennette Pasta; Trofie; Vermicelli; Vermicelloni; Whole Wheat Pasta; Whole Wheat Penne Rigate; Ziti

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Citation

Oulton, Randal. "Trenne Pasta." CooksInfo.com. Published 30 December 2005; revised 26 June 2009. Web. Accessed 07/01/2016. <http://www.cooksinfo.com/trenne-pasta>.

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