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, anchovies and capers.
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 500g or 3 Kg packs.
Ditalini Lisci (small smooth thimbles) are a smaller variation of the classic Ditali Lisci and are part of the minute pasta family from the Campania region.
The shape of this pasta is inspired by the sewing thimble, but is open at the top as well. Ditalini Lisci are mainly used for preparing vegetable soups with light, tasty broths and enhanced with croutons or vegetables cut into julienne strips.
This pasta can also be used in thick creamy or velvety soups.
Available in 500g pack.s