Our egg pasta linguine is made using only semolina durum wheat flour and pasteurized eggs. We add only 'fresh' lemon zest and juice to the dough. Once ready, it is extruded through a bronze die which gives each strand of linguine, a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience.
All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time.
Everyday dried pasta will swim in any sauce you put in it. This is because it is baked very slowly during the drying process which often creates a smooth and almost shiny surface to the pasta. All of our fresh pasta is allowed to dry a little, naturally, prior to packing. Because of this, it has a somewhat 'dull' look achieved by this combination of bronze extrusion and natural drying. This dull, rough surface allows for more absorption and all of our pastas often need a extra helping of sauce. For example, our linguine will soak up quite a bit of clam sauce. This means that much of the flavor will be in the pasta, leaving behind for soaking in some nice crispy bread.
Linguine is a go-to pasta since it enjoy bathing in all sorts of flavors and textures. However, it is equally happy served simply with some of our extra virgin olive oil and freshly grated Parmesan.
Lemon Linguine with Clams – serves 2
1 pack Pasta Nostra Fresh Lemon Linguine
1 medium can clams in sauce
Vallecorsa extra virgin olive oil
Parmesan or Pecorino cheese, finely grated.
Prepare some freshly grated Parmesan cheese for the table.
Bring a large pot of lightly salted water to a rapid boil. Add the pasta.
Meanwhile, in a large frying pan, bring the clam in sauce to a boil.
When the pasta is done, drain and add it to the clams.
Turn the linguine in the sauce until covered, adding a little pasta water if needed to help loosen the pasta.