Linguine, meaning ‘little tongues’ in Italian, is a type of pasta produced both industrially or by hand from durum wheat flour and water. These ingredients may be simple, however many Italians will favour only the best flour and only natural spring water.
Linguine is flat and thick in the centre, about 10 1/2 inches long and 1/8 inch wide. It originates from the Liguria region in the northwest of Italy, where the very similar bavette and tenette pasta are found.
Linguine is bester served with oily sauces and aromatic herbs and is rarely served with meat. The most traditional dishes are Linguine al Pesto Genovese and Linguine ai Frutti di Mare (seafood linguine), popular in the southern region of Calabria.
Linguine remains one of our most popular pasta!