Linguine – pasta made of durum wheat semolina
Linguine are a particular type of pasta made exclusively with durum wheat semolina and water, and they are long and thin.
Unlike spaghetti, instead of having a cylindrical shape, they appear flat and belong to the same family as “bavette” (flattened spaghetti with rectangular section, medium thickness) and “trenette” (linguine with ovoid section).
This type of pasta is obtained by mixing the best durum wheat semolina and water.
The semolina is characterized by a high protein index, low ash content and a golden yellow wheat colour so as to guarantee a pleasant taste to the finished product.
Drying is static, it occurs at low temperatures and it’s over a day long.
This is a kind of pasta ideal for fish recipes or that can be served with the famous “pesto alla genovese”.
Durum wheat semolina, water
Nutritional values per 100 g
Energy value: 356kcal/1527kJ
Carbohydrates: 77.30 g
Protein: 12.5 g
Fat: 1.45 g
of which saturated: 0.21 g
Salt: 3.84 g
Fibre: 2.85 g
Store in a cool, dry place.
Long drying time at low temperatures.
It contains gluten.
It may contain traces of soy.
Packaged in plastic bag and recyclable cardboard.