Linguine (Italian:[liŋˈɡwiːne]; sometimes
anglicized as linguini,[1][2] English: /lɪŋˈɡwiːni/;
lit.'little tongues'[3]) is a type of
Italianpasta 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whole-wheat versions, but was originally made with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]
Etymology
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]
History
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]
Production
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]
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 vs. spaghetti
Linguine and
spaghetti are two pasta types in Italian cuisine.[21] These pastas have several similarities and one key difference:
Shape:
The primary difference between linguine and spaghetti.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
ISBN978-0-309-48834-1.
PMID30844154.
Archived from the original on 2024-05-09. Retrieved 2024-06-21.