uncooked linguine
Linguine made from durum wheat semolina provides carbohydrates as its primary macronutrient and contains some protein, particularly when enriched. It is generally low in fat and sodium, though fortified varieties may contain added B vitamins and iron.
About
Linguine is a long, flat ribbon pasta made from durum wheat semolina and water, originating from Italy. The name derives from the Italian word "lingua" (tongue), referencing its characteristic flattened, tongue-like shape. Uncooked linguine is typically pale yellow in color, with a smooth, slightly porous surface. The pasta measures approximately 3-4 millimeters in width and is slightly thicker and wider than spaghetti but narrower than fettuccine. When dried, linguine maintains its firm texture until hydrated during cooking, making it shelf-stable for extended periods. Quality linguine is produced through bronze die extrusion (trafilata al bronzo), which creates a rougher, more porous surface compared to industrial Teflon dies, allowing better sauce adhesion.
Culinary Uses
Linguine is versatile in Italian and Mediterranean cooking, particularly suited to lighter sauces that cling to its flattened surface. It is classically paired with seafood preparations such as linguine alle vongole (with clams), as well as oil-based and cream sauces. The pasta's width and texture make it ideal for capturing delicate sauces without overwhelming them, and it is also used in Asian-fusion dishes. Linguine cooks in approximately 9-13 minutes depending on thickness and production method, and should be reserved with pasta water to adjust sauce consistency before final tossing.