Organic Italian Linguine Pasta
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.
| 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. |
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| 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. |
| Country of Origin | Italy |
| Product Code | 16005500 |
| Ingredients | durum wheat semolina, water. Non organic. |
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| Allergy Advice | See ingredient in bold above. Produced in an environment thathandles egg and fish. |
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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 |
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