Linguine (Italian: [liŋˈɡwiːne]; sometimes anglicizedaslinguini,[1][2] English: /lɪŋˈɡwiːni/; lit. 'little tongues'[3]) 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.[4][5] Linguine was traditionally served with sauces such as pesto, but others such as tomatoorfish 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origin in the city of Genoa.[8] Linguine is typically available in both white flour and whole-wheat versions, but was originally made with durum wheat.[9] In the United States, National Linguine Day occurs on 15 September every year.[10]
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Liguria |
| Main ingredients | Flour, egg |
| Variations | Linguettine |
Food energy | Depends on serving kcal |
Linguine comes from the Latin word lingua, meaning '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).[3]
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]
The production of linguine involves mixing semolina flourordurum 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.[15]
Wheat can also be ground into whole-wheat flour, then kneaded with water to make whole grain linguine.[16]
| 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: USDA[17]
| |
| †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.[17]
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]
Linguine and spaghetti are two pasta types in Italian cuisine.[21] These pastas have several similarities and one key difference:
Shape:
Wheat:
Long pasta:
Preparation:
Media related to Linguine at Wikimedia Commons
