Fresh Trenette

Instructions

1. Line a tray with a dry kitchen towel.
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. (Each ribbon of trenette should have 1 straight side and 1 fluted side.)
4. Toss trenette generously with flour.
5. Form pasta loosely into nest and arrange on kitchen-towel-lined tray.
6. Make more trenette with remaining dough in same manner.
7. Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.