Trenne
Penne shaped as a triangle.
Name. A made-up brand name that joins triangular and penne. Rustichella d'Abruzzo owns the word.
What it is
Trenne are penne with a triangular cross section. The tube has three flat sides and the ends are cut on the diagonal, so each piece has sharp points. The surface is smooth. The dough is durum wheat semolina and water. Rustichella d'Abruzzo designed the shape and is the only maker found. Its US importer lists a cook time of 10 to 13 minutes. No source gives the length or width.
The shape comes from Rustichella d'Abruzzo, a family company in Penne, in Abruzzo. The company was founded in 1981 and traces its methods to 1929. It is a modern design, not a traditional shape. The maker suggests light olive oil sauces so the angles stay visible. It also works in any penne recipe, in baked dishes, and in pasta salads. Chefs like it because the flat sides stack neatly on a plate.
How to cook trenne
10 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
10:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the trenne. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Bite a piece at 9 minutes. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
What it is served with
Pairs with: Aglio e olio · Pomodoro · Arrabbiata · Baked (al forno) · Pasta salad
By brand: numbers, cook times, spec sheets
1 brand, 1 product page.
| Brand | Product | Cook |
|---|---|---|
| Rustichella d'Abruzzo | Trenne 500 g (Manicaretti importer catalogue) | 10 min |
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No trenne? Use these
Ranked by how they behave with sauce, not how they look.
Other names
Triangoli, penne triangolo, trennette, triangoli.
Sources
- Trenne 500 g (Manicaretti importer catalogue), Rustichella d'Abruzzo (cook time, from the brand's own product page)
- Manicaretti Imports: Trenne (profile: origin, form, use)
- Market Hall Foods: Rustichella d'Abruzzo Trenne (profile: origin, form, use)
- Cook time: Rustichella d'Abruzzo Trenne 500 g (Manicaretti importer catalogue): 10 min.
- Photograph: Trenne Carbonara (3113690414).jpg, stu_spivack, CC BY-SA 2.0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Trenne, Wikipedia (names, origin), CC BY-SA 4.0
- Q11837128, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.