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Type | Pasta |
---|---|
Course | Primo |
Place of origin | Italy |
Region or state | Liguria |
Main ingredients | Flour, egg |
Variations | Linguettine |
Depends on serving kcal |
Linguine (Italian: [liŋˈɡwiːne]; sometimes anglicized as linguini, [1] [2] English: /lɪŋˈɡwiːni/) is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres (5⁄32 in) in width, which is wider than spaghetti, but not as wide as fettuccine. [3] [4] The name linguine means 'little tongues' in Italian. [5] Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well. [6] Linguine originated in Italy and is based on more traditional pastas. [7] It is a type of pasta that finds its origin in Genoa. [8] Linguine is typically available in both white flour and whole-wheat versions, but was originally made with durum wheat. [9] In the United States, National Linguine Day occurs on September 15 every year. [10]
Linguine comes from the Latin word lingua which means "tongue". The modern language closest to Latin is Italian, and the Italian word Linguine, plural of the feminine linguina, means "little tongues". A thinner version of linguine is called linguettine. [11] Linguine is one of the types of pasta whose name describes its shape (narrow flat pasta). [5]
Linguine, a type of flattened spaghetti, was initially documented in the 1700s in Genoa, Italy, by Giulio Giacchero, an economist writer. Giacchero, author of a book on the economy of Genoa in the 1700's, writes about linguine served with green beans, potatoes and a Genovese specialty—basil pesto [12]. He claims it was the typical festive dish of Ligurian families of the 1700s. [13]
Liguria is the coastal region in far northwest Italy on the Ligurian Sea, dominated by the ancient port of Genoa. Basil pesto is a traditional dish there, and is often called by its full name pesto alla Genovese. That is why pesto dishes are typically served over linguine. [14]
Linguine with clams arrived in New York during the 1800s as Southern Italians migrated to the United States. Referred to as Clam Linguine Pasta or linguine in clam sauce, this dish gained popularity among coastal Italians in Campagna. [15]
The production of linguine involves mixing semolina flour or durum flour and water to form a dough, which is then rolled out and cut into flat strands. Traditionally, pasta-making was a labor-intensive process carried out by hand, but modern production methods have streamlined the process. [16]
Wheat can also be grounded into whole-wheat flour, then kneaded with water to make whole grain linguine. [17]
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 433 kcal (1,810 kJ) |
58.9 g | |
Dietary fibre | 2.2 g |
17.8 g | |
8.89 g | |
Minerals | Quantity
%DV† |
Calcium | 13% 167 mg |
Iron | 9% 1.6 mg |
Sodium | 55% 1270 mg |
Other constituents | Quantity |
Cholesterol | 11 mg |
Source: USDACite error: The <ref> tag has too many names (see the
help page). | |
†Percentages estimated using US recommendations for adults, [18] except for potassium, which is estimated based on expert recommendation from the National Academies. [19] |
Linguine provides sources of
energy,
carbohydrates,
fibers,
fat,
protein, and
minerals.Cite error: The <ref>
tag has too many names (see the
help page).
Dry linguine is cooked in a pot of salted, boiling water.
The linguine is stirred gently to prevent sticking together and cooked for 8-10 minutes or until al dente.
While the noodles cook, desired sauce is prepared in a separate pan. Linguine is then drained using a colander. A small cup of pasta water is reserved as it is used to adjust the consistency of sauce later. [20]
Shrimp Linguine - a seafood dish made with shrimps, cherry tomatoes, lemon zest, olive oil, and garlic [21].
Pesto smoked salmon linguine - a dish made with salmon, pesto, broccoli, and parmesan cheese [22].
Linguine with lemon sauce - a dish made with lemon, butter, and heavy cream [23] .
Linguine with clam sauce - a dish made with white wine, clams, orange juice, and red pepper flakes [24].
Linguine and spaghetti are two pasta types in Italian cuisine [25]. These pastas have several similarities and one key difference:
Shape:
Wheat:
Long pasta:
Preparation:
Alfredo Linguini is the deuteragonist of the animated film Ratatouille. Linguini's name is based on two Italian dishes: Alfredo, a type of cream sauce used in pasta dishes, and Linguine. [29]
![]() | |
Type | Pasta |
---|---|
Course | Primo |
Place of origin | Italy |
Region or state | Liguria |
Main ingredients | Flour, egg |
Variations | Linguettine |
Depends on serving kcal |
Linguine (Italian: [liŋˈɡwiːne]; sometimes anglicized as linguini, [1] [2] English: /lɪŋˈɡwiːni/) is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres (5⁄32 in) in width, which is wider than spaghetti, but not as wide as fettuccine. [3] [4] The name linguine means 'little tongues' in Italian. [5] Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well. [6] Linguine originated in Italy and is based on more traditional pastas. [7] It is a type of pasta that finds its origin in Genoa. [8] Linguine is typically available in both white flour and whole-wheat versions, but was originally made with durum wheat. [9] In the United States, National Linguine Day occurs on September 15 every year. [10]
Linguine comes from the Latin word lingua which means "tongue". The modern language closest to Latin is Italian, and the Italian word Linguine, plural of the feminine linguina, means "little tongues". A thinner version of linguine is called linguettine. [11] Linguine is one of the types of pasta whose name describes its shape (narrow flat pasta). [5]
Linguine, a type of flattened spaghetti, was initially documented in the 1700s in Genoa, Italy, by Giulio Giacchero, an economist writer. Giacchero, author of a book on the economy of Genoa in the 1700's, writes about linguine served with green beans, potatoes and a Genovese specialty—basil pesto [12]. He claims it was the typical festive dish of Ligurian families of the 1700s. [13]
Liguria is the coastal region in far northwest Italy on the Ligurian Sea, dominated by the ancient port of Genoa. Basil pesto is a traditional dish there, and is often called by its full name pesto alla Genovese. That is why pesto dishes are typically served over linguine. [14]
Linguine with clams arrived in New York during the 1800s as Southern Italians migrated to the United States. Referred to as Clam Linguine Pasta or linguine in clam sauce, this dish gained popularity among coastal Italians in Campagna. [15]
The production of linguine involves mixing semolina flour or durum flour and water to form a dough, which is then rolled out and cut into flat strands. Traditionally, pasta-making was a labor-intensive process carried out by hand, but modern production methods have streamlined the process. [16]
Wheat can also be grounded into whole-wheat flour, then kneaded with water to make whole grain linguine. [17]
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 433 kcal (1,810 kJ) |
58.9 g | |
Dietary fibre | 2.2 g |
17.8 g | |
8.89 g | |
Minerals | Quantity
%DV† |
Calcium | 13% 167 mg |
Iron | 9% 1.6 mg |
Sodium | 55% 1270 mg |
Other constituents | Quantity |
Cholesterol | 11 mg |
Source: USDACite error: The <ref> tag has too many names (see the
help page). | |
†Percentages estimated using US recommendations for adults, [18] except for potassium, which is estimated based on expert recommendation from the National Academies. [19] |
Linguine provides sources of
energy,
carbohydrates,
fibers,
fat,
protein, and
minerals.Cite error: The <ref>
tag has too many names (see the
help page).
Dry linguine is cooked in a pot of salted, boiling water.
The linguine is stirred gently to prevent sticking together and cooked for 8-10 minutes or until al dente.
While the noodles cook, desired sauce is prepared in a separate pan. Linguine is then drained using a colander. A small cup of pasta water is reserved as it is used to adjust the consistency of sauce later. [20]
Shrimp Linguine - a seafood dish made with shrimps, cherry tomatoes, lemon zest, olive oil, and garlic [21].
Pesto smoked salmon linguine - a dish made with salmon, pesto, broccoli, and parmesan cheese [22].
Linguine with lemon sauce - a dish made with lemon, butter, and heavy cream [23] .
Linguine with clam sauce - a dish made with white wine, clams, orange juice, and red pepper flakes [24].
Linguine and spaghetti are two pasta types in Italian cuisine [25]. These pastas have several similarities and one key difference:
Shape:
Wheat:
Long pasta:
Preparation:
Alfredo Linguini is the deuteragonist of the animated film Ratatouille. Linguini's name is based on two Italian dishes: Alfredo, a type of cream sauce used in pasta dishes, and Linguine. [29]