Italian Linguine Pasta 500g
Order Now – Get It By Tue 12 July Mainland UK
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Rustichella d’Abruzzo Linguine; Long, very thin, narrow flattened ‘ribbons’ pasta. The word linguine comes from the Italian name for ‘small tongues’.
Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface.
The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking.
Durum wheat semolina, water.
Store in a cool, dry place away from direct light and heat.
Per 100g Calories 1493Kj/ 352 kcal Fats 1,5g Carbohydrate 71g of which sugars 4g Fibre 3g Protein 13,5g Salt 0,01g
Vegetarian Yes Vegan Yes Gluten Free No Lactose Free Yes Nut Free Yes Egg Free Yes Wheat and Derivate Free No Contains Wheat.
Boil your linguine pasta in abundant, salted water for 9-11 minutes. Stir gently every now and then to prevent sticking. Taste your pasta at 9 minutes to see whether it is cooked to taste. Drain and do not rinse.
Linguine pasta goes particularly well with any tomato based seafood sauce.