Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | Liguria |
Main ingredients | Flour, egg |
Variations | Linguettine |
Depends on serving kcal | |
Linguine (Italian: [liŋˈɡwiːne] , lit. 'little tongues' [1] ; English: /lɪŋˈɡwiːni/ ; sometimes anglicized as linguini) [2] [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 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 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 [8] Linguine is typically available in both white flour and whole-wheat versions, but was originally made with durum wheat.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]
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). [1]
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 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. [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 | |||||||||||||||
| |||||||||||||||
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
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles originated in China, pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses.
Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. The same-named Italian dish is made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Fettuccine Alfredo is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, it is now popular in the United States and other countries. Cream is sometimes added to versions outside of Italy, where it may be served as a main course with optional chicken, shrimp, salmon or other ingredients on top or on the side.
Penne are an extruded type of pasta with tubular pieces, with ends cut at an angle. They are usually made from wheat flour.
Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome.
Orzo, also known as pépinettes, piñones, ptitim, risoni or riwele is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat.
Conchiglie are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available. Conchiglie are claimed to have been traced back to southern Italy, where they were traditionally made using durum wheat semolina.
Trenette is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine. Trenette is the plural of trenetta, but is only used in the plural and is probably a diminutive of the Genoese trena, meaning 'string'. Trenette is commonly served in the form of pasta served with pesto, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Bigoli is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole-wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro, from which the pasta gets its name.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Spaghetti alle vongole is a pasta dish consisting of spaghetti cooked with fresh clams. It is a traditional dish originating from the coastal regions of southern Italy, particularly Naples and the Campania region. The preparation typically involves garlic, parsley, olive oil, and occasionally white wine. Palourde, or carpet-shell clams, are commonly used, along with the small Mediterranean wedge shell. There are numerous regional variations of the dish.
Bavette are a type of pasta. They are a ribbon noodle narrower than tagliatelle, with a cross-section like flattened spaghetti, similar to linguine. This type of pasta originated in the Italian city of Genoa, and is the most typical Ligurian pasta shape. Bavette is arguably one of the more ancient types of long pasta. The dish is frequently paired with traditional pesto sauces, but also pairs well with vegetables.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, used especially in the Roman cacio e pepe. Ciriole, traditionally from Molise, is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, spaghetti alla chitarra are square rather than round in cross-section.
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged.
Cascatelli are a short pasta shape with a flat strip and a pair of ruffles parallel to each other, each of which sticks out at a 90-degree angle from the strip. The ruffles give the shape texture and create a "sauce trough".