Linguine (), sometimes anglicized as linguini, is a type of pasta similar to fettuccine and trenette, distinguished by its elliptical rather than flat section. Around about in width, it is wider than spaghetti, but less wide than fettuccine.
Linguine originated in the city of Genoa and is based on more traditional pastas.
Etymology
Linguine comes from the
Latin word
lingua, meaning 'tongue'. The modern language closest to Latin is
Italian language, and the Italian word
linguine, plural of the feminine
linguina, means 'little tongues'. A thinner version of linguine is called
linguettine.
History
Linguine, a type of flattened
spaghetti, was initially documented in the 1700s in
Genoa, Italy, by Giulio Giacchero, an economist and writer. Giacchero, author of a book on the economy of Genoa in the 1700s, wrote about linguine served with green beans, potatoes, and a Genovese specialty—basil
pesto.
He claimed it was the typical festive dish of
Liguria families of the 1700s.
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 typically served over linguine.
In the United States, National Linguine Day occurs on 15 September every year.
Production
The production of linguine involves mixing
Semolina or
durum flour and water to form a
dough, which is then rolled out and cut into flat strands. This elongated shape is the primary way linguine and
spaghetti are distinguished, the latter being round. Before the proliferation of modern production techniques, pasta-making was a labor-intensive process carried out by hand.
Wheat can also be ground into whole-wheat flour, then kneaded with water to make whole grain linguine.
Nutrition
Linguine provides sources of energy,
,
,
fat,
protein, and
.
Preparation
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.
Linguine's flat shape provides a surface area for clinging to , making it more common for seafood dishes.
See also
Notes
