De Cecco · 56 g
De Cecco Linguine No. 7 Pasta
What it is
Linguine no. 7 is a type of long, flat pasta, wider than spaghetti but narrower than fettuccine. It is made from durum wheat semolina and water, a traditional combination for dried pasta. The pasta is extruded through bronze dies, which gives it a rougher texture. This texture helps sauces adhere better. The pasta is dried slowly at a low temperature to preserve its flavor and texture. It is a staple in many kitchens.
How people cook with it
This pasta is versatile and pairs well with a variety of sauces.
- With seafood sauces
- In pasta salads
- With pesto
- With light cream sauces
To cook linguine no. 7, 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 al dente, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce. The reserved pasta water can be added to the sauce to help it emulsify and coat the pasta more smoothly.
How it differs from similar foods
Compared to spaghetti, linguine is flatter and wider, offering a different mouthfeel. Its bronze-cut surface provides more grip for sauces than pasta made with Teflon dies. The slow drying process also contributes to a superior texture and flavor compared to mass-produced, quickly dried pasta.
Who it is for
Home cooks and professional chefs alike appreciate this pasta for its quality and texture.
How to keep the rest
Store any leftover uncooked pasta in a cool, dry place in an airtight container. Ensure it is protected from moisture and strong odors. Properly stored, it can maintain its quality for an extended period.