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Organic Italian Linguine Pasta

£5.49
In stock

Greater than the sum of its parts - simply durum wheat flour, kneaded to a dough with Italian spring water and extruded through a traditional bronze die, giving the pasta its ridged texture which make your sauces cling.

 

More Information
Details

We use this in our cafe's popular clam linguine with a splash of olive oil and finely chopped chillies. In the spring and summer we like to use a peeler to make ribbons of courgettes and asparagus and stir them through cooked linguine with crème fraiche, lemon zest and Parmesan. It's also delicious with passata, olives, lemon zest and a generous spoonful of olive oil for a simple supper at any time of the year.

Weight 500g
How To Cook

Boil 1 litre of water for every 100g of dry pasta. Add pasta once the water is boiling, along with a generous pinch of salt. Stir during cooking to stop it sticking and cook for 9 - 11 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.

Storage Advice Store in cool, dry place away from light and direct heat.
Product Code 16005500
Ingredients
Ingredients

durum wheat semolina, water. Non organic.

Allergy Advice
Allergy Advice

See ingredient in bold above. Produced in an environment thathandles egg and fish.

 

Per 100g

Energy

1456kJ

 

343kcal

Fat

2g

of which saturates

0.6g

Carbohydrate

71g

of which sugars

3.8g

Fibre

g4.2

Protein

12.5g

Salt

0.01g

 

DELIVERY INFORMATION

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