box barilla linguine
Linguine provides carbohydrates as its primary macronutrient, with modest protein content (approximately 13 grams per 100-gram dry serving). Durum wheat semolina contributes B vitamins, fiber, and trace minerals; enriched versions contain added thiamine, riboflavin, niacin, and iron.
About
Linguine is a long, flat ribbon pasta originating from Liguria in northwestern Italy, typically made from durum wheat semolina and water. The name derives from the Italian word "lingua" (tongue), referencing its characteristic flat, blade-like shape. Barilla linguine, produced by the Italian multinational pasta manufacturer Barilla, represents the industrial standardization of this traditional form, manufactured to consistent specifications for thickness, length, and cooking properties. Linguine falls between the width of spaghetti and fettuccine, measuring approximately 3-4 millimeters wide and 0.8-1 millimeter thick.
Barilla's boxed linguine is a dried, shelf-stable product made from durum wheat semolina under controlled industrial conditions. The drying process removes moisture, allowing extended storage and global distribution while preserving the pasta's structural integrity and cooking characteristics.
Culinary Uses
Linguine is employed across Italian cuisine, particularly in northern Italian and seafood-based preparations. Its flat surface area and ribbon structure provide optimal surface contact for light, oil-based sauces, pesto, and delicate seafood preparations such as clam sauce (linguine alle vongole) and shrimp-based dishes. The pasta is also suited to cream sauces and vegetable preparations. In contemporary cooking, linguine serves as a versatile vehicle for both traditional Italian sauces and fusion applications. It is typically cooked al dente, drained, and tossed with sauce or dressed simply with olive oil and aromatics.