Linguine, which means 'little tongues' in Italian, is a type of pasta typically made from durum wheat. It is similar to fettuccine and trenette but has an elliptical cross-section rather than being flat. Linguine is about 4 millimeters wide, making it broader than spaghetti but narrower than fettuccine.

This pasta originated in Italy, specifically in the city of Genoa, and was first recorded in the 1700's.

Liguria is a coastal region in the far northwest of Italy, bordering the Ligurian Sea, and dominated by the historic port of Genoa. Basil pesto, often referred to by its full name pesto alla genovese, is a traditional dish from this region. Consequently, pesto dishes are typically served with linguine.

Although traditionally, linguine was paired with sauces like pesto, but it also goes well with others, including tomato-based or seafood sauces.

This linguine produced by the artisan workshop of Pastificio fiorillo is made exclusively with Italian bronze-drawn durum wheat semolina, undergoes slow drying to preserve its taste, nutrition, and health benefits, making it ideal for complementing any type of sauce.

Ingredients: durum wheat semolina, water.