Linguine are the pasta par excellence to be enjoyed with fish sauces, as its shape, less thick but wider than the chitarrine, gives it a perfect union with seasoning and creaming. Also excellent with vegetable pesto-sauces, maybe added with walnuts or almond grains, to counterbalance and give a touch of crispness to the dish. You have to taste it to understand that La Pasta di Aldo is The Egg Pasta.
COOKING TIME: 4/6 minutes
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Ingredients: durum wheat semolina, 32% eggs
Shape: Long pasta
Thickness of the dough sheet: 0,8 ÷ 1,2 mm
Width: 2,5 mm
Appearance: bright yellow colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta
AVERAGE NUTRITIONAL VALUES (per 100g)
Carbohydrates: 61 g of which sugar 1,1 g
Fat: 5,6 g of which 1,8 g saturated
Protein: 16 g
Salt: 0,16 g
Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
Boil pasta in abundant water (2 L. per 100 g of pasta), salted when boiling. Do not mix the pasta in the first minute of cooking to preserve the length of the product. Cook over a high heat for the time indicated on the package, drain the pasta and sauté in the pan to let it absorb the sauce.
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