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FOOD ARTE

LINGUINE

When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun  which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and  water, very similar to what today we call “lasagna”.

Original price was: 3,33$.Current price is: 2,83$. exc. VAT:

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Additional information

Weight 0,520 kg
Dimensions 6 × 6 × 29 cm
Ingredients

Durum wheat semolina, water
Recipe

Cook the Linguine pasta in the salted water you have already used to cook diced potatoes and French beans. When the pasta is ready, drain it and put in a large bowl where the potatoes and the beans are already, and add the Pesto Sauce. To serve add a few leaves of Basil and sprinkle with Parmesan cheese.
Curiosity

Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
GENERAL RULES TO COOK PASTA
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.
Seasonality

All year
Gross weight

520 g. / 18.3 oz.
Net weight

500 g. / 17.6 oz.
Shelf life

24 months
Reg

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