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5:20
A pesto trenette like the one in the movie Luca
The new Disney Pixar movie not only amazed us with the great friendship of two children, but also left us wanting to try the pesto trenette. This is a traditional and much loved dish from the Genova Italy region.
Although the saucer only appears in one scene in the film, it still looked succulent. This is the reason why the trenette recipe has become popular on social networks, making itself known among netizens.
That is why below, we will briefly explain how you should prepare it, as well as offer some recommendations for a perfect recipe.
Pesto trennet ingredients
240 grams of wheat flour (equals two cups)
3 fresh eggs.
A tablespoon of salt
A tablespoon of olive oil.
160 grams of smooth yellow potatoes.
320 grams of linguine pasta or trenette style.
140 grams of green beans.
Several fresh basil leaves, or 80 grams specifically. They can be more or less leaves as you like.
50 grams of Parmesan Roggiano cheese.
30 grams of pine nuts.
30 grams of pecorino romano cheese.
70 grams of extra virgin oil.
Coarse or grained salt.
2 garlic cloves without germ.
What you should know before starting the recipe
The consistency of true trenette consistency is achieved when pasta is made at home. However, if you like, you can use the one they sell in the supermarket.
Ideally, when trenette is made at home, it should be processed on a machine. But, with our recipe we will explain how to do it without a machine.
Our recipe is an improved and simpler version of the one offered by the movie director Luca.
You can use a food processor to begin preparing the dough to ensure that the ingredients are better incorporated and the process is faster.
If while kneading the dough feels a bit damp, don't be afraid to add a few more pinches of flour.
Once the dough is ready, you can check if the dough has gluten and is perfect, slightly sinking your finger into the dough, if it is returned it means that your dough is perfect.
Pesto is a sauce that is prepared by crushing various aromatic herbs, so you will need a large amount of basil, which is its main ingredient.
You will need to use a mortar to make this recipe.
If you don't want to use a mortar, you can simply make the pesto in a blender or food processor.
Steps for the preparation of trenette al pesto
Note: Due to the length of the recipe, the preparation process will be divided into different parts.
Preparation of pasta dough
Pour the flour on a flat surface and form a kind of volcano with the dough.
Break three eggs and pour their contents into the center of the flour "volcano".
Add the oil together with the eggs and begin to mix very well. While you're mixing, add a little salt by sprinkling it. Afterwards, continue mixing to incorporate the ingredients well.
When you notice that the ingredients have integrated a bit and the consistency is more solid, start kneading with your hands. Ideally, you can work with it without sticking to your fingers.
Continue kneading for about 8-10 minutes. Finally, using our fingers we will make a ball with the dough.
Cover the ball of dough with plastic wrap and let it rest for half an hour.
Measure the cheese before adding it to the recipe and take into account that the Parmesan should measure twice as much as the Pecorino.
The leftover dough can be stored in the refrigerator well covered and can last up to two days optimal to use.
Preparation of pesto
While you wait for the dough to settle, you can prepare the pesto. To do this, wash the basil leaves and dry carefully so that they do not lose their aroma. Reservation.
Peel the garlic and remove the center or "germ" so that the pesto is not spicy. Reservation.
In a skillet, lightly sauté some pine nuts until they are just slightly toasted. Reservation.
We will start by adding the garlic to the mortar and crush continuously. Next, we add the pine nuts and continue grinding until both ingredients are like a paste.
Add the basil leaves and begin by crushing and then making circular movements. Once they have a paste consistency, add other leaves and continue the same process.
Add the cheese and blend in a mortar or food processor until well combined.
Finally, we add the olive oil while we continue to grind the rest of the ingredients. In this way, the pesto will acquire a homogeneous texture.
Training and preparation of the trenette
On a clean surface we place a little flour, unwrap the dough and divide the ball into two parts.
With the help of a rolling pin, flatten the dough and fold into thirds. We flatten and extend again. Repeat this process until you notice that the dough is ultra-thin, to the point that it becomes a little transparent.
With the help of a pizza cutter or a knife, and a linguine as a reference of the thickness, cut the trenettes from the dough. Those that you are cutting aside, adding flour to prevent them from sticking.
Preparation of beans and potatoes
Peel the potatoes and cut them into medium pieces, and also cut the green beans into medium pieces.
Final preparation
Place a saucepan with water over medium heat, add a tablespoon of salt and when it is boiling, add the potatoes and let them cook for 4 minutes.
Add the green beans and cook for three more minutes.
Next, add the pasta and since it is fresh it will only take a couple of minutes more to cook. Just before you scoop out the pasta, remember to scoop up some water for the pesto.
Add the water little by little to the pesto, while beating briskly and quickly. This way you will check the consistency in the process.
When you notice the creamy pesto, add the pasta, potatoes and green beans. Very carefully, remove everything to integrate.
Finally, serve on a plate and place a couple of basil leaves to decorate.
