Tuscan durum wheat pasta Linguine - 500 g

    €3.81

    Linguine - 500 g Tuscan Durum Wheat Semolina Pasta

    Linguine, also known as bavette, appear to be a relatively recent type of pasta, considering the rich tradition of pasta.

    One of the earliest mentions of this shape, identified as bavette, can be found in the Vocabulary of Tuscan Usage from 1863, where they are described as 'a type of long and thin pasta for soups.' Today, linguine is among the most popular pasta shapes among consumers.

    They pair wonderfully with delicate yet aromatic sauces such as Genovese pesto or light seafood-based sauces.

    However, the golden rule remains the same: unleash your taste and creativity!

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    Linguine - 500 g Tuscan Durum Wheat Semolina Pasta

    Our pasta is produced using semolina obtained from the optimal milling of cereals exclusively grown in Tuscany using traditional cultivation methods.

    These methods include crop rotation and other agronomic practices aimed at preserving the production soil and, consequently, the environment, which is essential for obtaining excellent raw materials.

    The semolina is selected with greater attention to quality than to the quantity of gluten (which represents the majority of pasta proteins).

    Our pasta, produced in small quantities, is the result of meticulous artisanal craftsmanship: the blending of excellent raw materials; extrusion through bronze dies; slow drying, for varying periods depending on the shape, at temperatures between 30 and 35°C.

    Ingredients: durum wheat semolina, water.

    Contains gluten.

    Cooking Time: 8 min.

    The cooking time is purely indicative and can be adjusted to your taste.

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    CS LG 13
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    Tuscan durum wheat pasta Linguine - 500 g Tuscan durum wheat pasta Rigatoni - 500 g Tuscan durum wheat pasta Fusilli - 500 g Tuscan durum wheat pasta Paccheri - 500 g
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    Description

    Linguine - 500 g Tuscan Durum Wheat Semolina Pasta

    Linguine, also known as bavette, appear to be a relatively recent type of pasta, considering the rich tradition of pasta.

    One of the earliest mentions of this shape, identified as bavette, can be found in the Vocabulary of Tuscan Usage from 1863, where they are described as 'a type of long and thin pasta for soups.' Today, linguine is among the most popular pasta shapes among consumers.

    They pair wonderfully with delicate yet aromatic sauces such as Genovese pesto or light seafood-based sauces.

    However, the golden rule remains the same: unleash your taste and creativity!

    Rigatoni - 500 g Durum wheat semolina pasta from Tuscany

    Rigatoni: the pasta that goes with everything

    Rigatoni are a short, ridged pasta shape that is typical of Italian cuisine.

    They are similar to paccheri, but they have a longer shape and the ridges are thinner. Rigatoni are a versatile food that can be enjoyed in many different ways.

    They are perfect for meat-based sauces, such as Neapolitan ragù, but they are also great with seafood sauces, such as pescatora sauce, or vegetarian sauces, such as pesto alla genovese. The ridges on the outside of the rigatoni help to hold the sauce, making them a particularly flavorful pasta shape.

    Rigatoni are a healthy and nutritious food, rich in complex carbohydrates, protein, and fiber.

    Fusilli - 500 g Tuscan Durum Wheat Pasta

    The Evolution of Fusilli: Fusilli can be considered a modern derivation of the traditional Sicilian busiata and maccheroni inferriati, widely popular in Southern Italy.

    The fresh pasta, made only from flour and water, was hand-rolled into a spiral shape around a stem of Ampelodesmos Mauritanicus, a Sicilian plant, or on a special iron rod.

    Paccheri, originating from the Neapolitan tradition, are part of the extensive Campanian pasta family, which includes various other shapes such as mezze maniche, calamarata, and many more, with their form varying depending on the chosen cut, extrusion method, and dough thickness.

    Paccheri is a fairly versatile pasta format that can adapt to many of the seasonings that taste and imagination may suggest.

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