Linguine piccole no. 8

Linguine piccole (small Linguine) are a tasty variety of the classic Linguine.

Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto.

It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours.

It is excellent just with butter and sage or combined with fresh tomato based sauces, with vegetables and aromatic herbs or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, and anchovies.

It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.

Available in 454 g packs.

  • Cooking time: 8 min - Al dente: 6 min
Linguine piccole no. 8
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



You may also be interested in

Lasagne no. 1

Lasagna is a special type of pasta cut that is very wide with a wavy edge on both sides.

It is said to be originally from southern Italy in general and from the Campania region in particular.

When cooked, a slight difference in consistency in the smooth and the wavy part is a distinctive feature of this type of pasta, just as it is for all those with wavy edges. The wavy part is also perfect for retaining more sauce.

Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin "Lagana" (which in turn was derived from the Greek "laganon": large, flat sheet of pasta cut into strips) and it began to be known as "Lasagna" probably after the year 1000 AD. The first traces of the widespread use of the term "Lasagna" can be found in the works of the most renowned 12th century Italian poets. "Granel di pepe vince / per virtù la lasagna", (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, "chi de l'altrui farina fa lasagne / il su' castello non ha ne muro ne fosso" (He who makes lasagna with another's flour / his castle will have no walls or moat).

This type of pasta is recommended with Neapolitan ragù, as well as with ricotta, meat and game sauces. The recommended method to prepare Lasagna is to showcase it in oven-baked dishes (pasticci al forno) with sauces and béchamel, which are so well-loved in Italy that they are called after the pasta itself.

Available in 454g packs.

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