How we make our fresh lemon linguine

fresh lemon linguine

Before undertaking fresh lemon linguine, here at Pasta Nostra USA, we took a great deal of time to research and find what we consider to be, the best recipe for pasta.

We use this recipe that originates from the region of Molise, as the base for all of our egg pasta and that includes our fresh pasta linguine. The word ‘linguine’ comes from the latin word ‘lingua‘ meaning little tongues. You have probably also seen it spelled ‘linguini‘ which originated in America. It looks like thin, narrow elliptical strands of spaghetti and is often referred to as ‘flat spaghetti’. It is a member of the spaghetti family along with pici and angel hair pasta.

Linguine originated in the Liguria region of Italy , one of the smallest Italian regions that sits on the Ligurian Sea, part of the Tyrrhenian Sea which is in the northern Mediterranean Sea. The region borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. Here, you will often find linguine served with a traditional Genovese pesto sauce made from locally grown basil, pine nuts, Pecorino cheese, olive oil and garlic. In fact, the capital of Liguria is Genoa, is home to Pesto alla Genovese, the best pesto sauce in the world.

Fresh Lemon Linguine

Using our base recipe for egg pasta, we add only freshly grated lemon zest and juice to the dough to create our fresh lemon linguine. There really is no better alternative to obtain that fresh lemon flavor. This is the dough also the dough (omitting the egg), we use for our lemon gigli (campanelle).

When 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, naturally, prior to packing. Because of this, it has a somewhat ‘dull’ look achieved by a combination of extended mixing, 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. This means that much of the flavor will be in the pasta, leaving behind for soaking in some nice crispy bread.

Many of you love to add seafood to our fresh lemon linguine and so do we! If you are looking for the best local resource for fresh seafood, especially shrimp, we highly recommend our friends at Wild Ocean Market  in either Titusville or Cape Canaveral, and this is why in their own words:

“We believe that the perfect meal starts with perfect ingredients. Fresh, local, and sustainably grown. Harvested under the highest standards for safety and sustainability. Free from secret ingredients. Quality our customers have trusted and enjoyed for generations.”

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Comments (2)

Thanksfor a lovely read before I start my day!


Thank you for your kind words, Vicky ?

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