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Linguine (tongue, Italian lingua ‘tongue’) or linguini is a type of pasta that resembles spaghetti but is flat. They are usually served with pesto alla genovese. The individual noodle is about four millimeters wide when cooked.
Delicious linguine recipes
Origin of the linguine
Originally they come from the Italian region of Campania. In the area around Genoa they are called trenette or also bavette.
- Put the desired amount in boiling salted water and let it soften. Stir with a wooden spoon so that the pasta does not stick to the bottom of the pot or even to each other. They must float!
- Pasta needs enough space when cooking. So take a sufficiently large pot. In addition, the pasta also needs plenty of water so that the starch adhering to them dissolves in the boiling water.
- First, quickly bring the water to a boil in a covered pot, then salt generously, preferably with coarse sea salt.
- The often-heard tip to add oil to the water must not be followed under any circumstances: the oil “seals” the surface of the pasta so that no sauce can adhere later.
- Do not drain the noodles completely! They will get cold, dry out and stick together! Quickly drain them through a large sieve and immediately mix with the sauce together with the adhering water.
- The right amount of pasta (dry pasta) per head: Starter: 50 to 80g/0.5 to 0.8cups; Main course: 100 to 120g/1 to 1.2cups; Side dish: 30 to 40g/0.3 to 0.4cups.
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