Fresh Trenette

Directions

1. 1
   Line a tray with a dry kitchen towel.
2. 2
   Arrange first rolled out pasta sheet, which will have dried slightly but should still be soft, on a work surface and cut lengthwise at about 1/2-inch intervals, alternately using a plain pastry wheel and a fluted pastry wheel.
3. 3
   (Each ribbon of trenette should have 1 straight side and 1 fluted side.)
4. 4
   Toss trenette generously with flour.
5. 5
   Form pasta loosely into nest and arrange on kitchen-towel-lined tray.
6. 6
   Make more trenette with remaining dough in same manner.
7. 7
   Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.