Plain Linguine

Plain Linguine

Fresh Plain linguine

INGREDIENTS: Semolina durum wheat flour, pasteurized egg.

TO COOK: Bring lightly salted water to a boil. Add pasta, stir and cook for 3 – 4 minutes.

AVAILABLE IN STORE ONLY

Our egg pasta linguine is made using only semolina durum wheat flour and pasteurized eggs. Once the dough is 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 and 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.

Allergens:

  • Wheat
  • Eggs

Linguine with Sweet Potato Leaves

1 pack Pasta Nostra Linguine

1 medium cloves garlic, crushed

½ cup sweet potato leaves, roughly torn

¼ cup fresh basil leaves, roughly torn

½ cup Vallecorsa extra virgin olive oil

1 level teaspoon salt

  1. Prepare some freshly grated Parmesan cheese for the table.
  2. Bring a large pot of lightly salted water to a rapid boil. Add the garlic to the water.
  3. Meanwhile, in a large frying pan, carefully warm the olive oil and salt over a low flame being careful not to burn the garlic. Remove from the heat.
  4. Add the linguine to the water and when it is done, lift it with a pasta fork into the frying pan with the olive oil. Add the sweet potato and basil leaves.
  5. Turn the spaghetti in the pan until covered, adding a little pasta water if needed to help loosen the pasta.
  6. Serve immediately.
Weight 8.8 oz
Dimensions 23 x 18 x 2.5 in