Grocery
Linguine Pasta
What it is
This is a type of pasta characterized by its long, flat, and narrow strands, wider than spaghetti but narrower than fettuccine. It is typically made from durum wheat semolina and water, resulting in a firm texture when cooked al dente. The shape allows it to hold sauces well, making it a versatile base for many dishes. It is a staple in Italian cuisine and enjoyed worldwide.
How people cook with it
Linguine is a popular choice for a wide range of pasta dishes, pairing exceptionally well with lighter sauces.
- With seafood sauces
- In creamy dishes
- With pesto
- As a side dish
To prepare linguine, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches the desired al dente texture, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the perfect consistency. Serve hot.
How it differs from similar foods
Compared to spaghetti, linguine is flatter and wider, offering a different mouthfeel and a greater surface area for sauce adhesion. It is narrower than fettuccine, providing a more delicate presentation and a lighter balance with certain sauces.
Who it is for
Home cooks and professional chefs prepare linguine for everyday meals and special occasions.
How to keep the rest
Store uncooked linguine in a cool, dry place in its original packaging or an airtight container. Once cooked, it is best consumed immediately. Leftovers can be refrigerated for a day or two but may become slightly softer.