# Linguine > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Linguine > Markdown URL: https://mediated.wiki/source/Linguine.md > Source: https://en.wikipedia.org/wiki/Linguine > Source revision: 1351415438 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Type of pasta}} {{Infobox food | name = Linguine | image = Linguine.jpg | image_size = | caption = | alternate_name = | country = [Italy](/source/Italy) | region = [Liguria](/source/Liguria) | creator = | course = | type = [Pasta](/source/Pasta) | served = | main_ingredient = [Flour](/source/Flour) (usually from [durum wheat](/source/durum_wheat)), [egg](/source/Egg_as_food) | variations = [Linguettine](/source/Linguettine) }} '''Linguine''' ({{literally|little tongues}}),{{efn|{{IPA|it|liŋˈɡwiːne|lang}}{{Cite web|url=https://www.merriam-webster.com/dictionary/linguine|title=Definition of LINGUINE|website=www.merriam-webster.com|language=en|access-date=2020-02-11}}}} sometimes [anglicized](/source/Anglicisation_(linguistics)) as '''linguini''', is a type of [pasta](/source/pasta) similar to [fettuccine](/source/fettuccine) and ''[trenette](/source/trenette)'', distinguished by its elliptical rather than flat section. Around about {{convert|4|mm|in|frac=32}} in width, it is wider than [spaghetti](/source/spaghetti), but less wide than fettuccine.{{Cite web|url=https://www.cucinafoods.co.nz/Pasta+Guide/Fresh+Pasta.html|title=Fresh Pasta widths and serving sizes Lasagne sheets and Asian Noodles|website=www.cucinafoods.co.nz|access-date=2020-02-11|archive-date=2019-12-19|archive-url=https://web.archive.org/web/20191219023649/https://www.cucinafoods.co.nz/Pasta+Guide/Fresh+Pasta.html|url-status=dead}}{{Cite web|url=http://www.cnn.com/FOOD/resources/food.for.thought/grains/pasta.chart.html|title=CNN Food Central - Resources: Pasta Shapes and Sizes|website=www.cnn.com|access-date=2020-02-11}} Linguine was traditionally served with sauces such as [pesto](/source/pesto), but others such as [tomato](/source/Tomato_sauce) or [fish](/source/fish) based [sauce](/source/sauce)s are popular as well.{{Cite web|url=https://pastafits.org/pasta-shapes/linguine/|title=Linguine|date=2018-08-24|website=Pasta Fits|language=en-US|access-date=2020-02-11}} Linguine originated in the city of [Genoa](/source/Genoa) and is based on more traditional pastas.{{Cite web|url=https://ifood.tv/italian/linguine/about|title=About Linguine|website=ifood.tv|language=en|access-date=2020-02-11}} ==Etymology== Linguine comes from the [Latin](/source/Latin) word ''lingua'', meaning 'tongue'. The modern language closest to Latin is [Italian](/source/Italian_language), and the Italian word ''linguine'', plural of the feminine ''linguina'', means 'little tongues'. A thinner version of linguine is called ''linguettine''.{{Cite web |title=Linguine & Linguettine |url=https://www.ultimatecookingguide.com/food/pasta-noodles/pasta/ribbon-pasta/linguine-linguettine.html |url-status=dead |archive-url=https://web.archive.org/web/20161019222409/http://www.ultimatecookingguide.com/food/pasta-noodles/pasta/ribbon-pasta/linguine-linguettine.html |archive-date=2016-10-19 |access-date=2020-02-11 |website=www.ultimatecookingguide.com}} ==History== Linguine, a type of flattened [spaghetti](/source/spaghetti), was initially documented in the 1700s in [Genoa](/source/Genoa), Italy, by Giulio Giacchero, an economist and writer. Giacchero, author of a book on the economy of Genoa in the 1700s, wrote about linguine served with green beans, potatoes, and a Genovese specialty—basil [pesto](/source/pesto).{{Cite web |title=Spotlight Series: All About Linguine |url=https://www.delallo.com/blog/what-is-linguine |access-date=2024-04-13 |website=DeLallo |language=en}} He claimed it was the typical festive dish of [Ligurian](/source/Liguria) families of the 1700s.{{Cite web |last=Tronson |first=Signe |date=2021-07-20 |title=A Little Linguini History |url=https://www.pastini.com/a-little-linguini-history/ |access-date=2024-04-24 |website=Pastini}} [Liguria](/source/Liguria) is the coastal region in far northwest Italy on the [Ligurian Sea](/source/Ligurian_Sea), dominated by the ancient port of Genoa. Basil pesto is a traditional dish there, and is typically served over linguine.{{Cite book |url=https://www.taste.com.au/files/pdf/160345-taste-pasta-cookbook.pdf |title=Taste Pasta}} In the United States, National Linguine Day occurs on 15 September every year.{{Cite web |date=2023-09-15 |title=NATIONAL DAY CALENDAR: National Linguine Day |url=https://www.kxnet.com/news/national-day-calendar-national-linguine-day/ |access-date=2024-04-26 |website=KX NEWS |language=en-US}} ==Production== The production of linguine involves mixing [semolina flour](/source/Semolina) or [durum](/source/durum) flour and water to form a [dough](/source/dough), which is then rolled out and cut into flat strands. This elongated shape is the primary way linguine and [spaghetti](/source/spaghetti) are distinguished, the latter being round. Before the proliferation of modern production techniques, pasta-making was a labor-intensive process carried out by hand.{{Cite web |title=The Glorious Pasta of Italy|author-first1=Domenica|author-last1=Marchetti|first2=France|last2=Ruffenach|year=2011|url=https://tlc.overdrive.com/tlc-hounslow/content/media/591106 |access-date=2024-04-26 |website=The Libraries Consortium |language=en}} Wheat can also be ground into whole-wheat flour, then kneaded with water to make whole grain linguine.{{Cite news |last=Clark |first=Melissa |date=2010-10-12 |title=Fiber Meets Flavor in New Whole-Grain Pastas |url=https://www.nytimes.com/2010/10/13/dining/13appe.html |access-date=2024-04-24 |work=The New York Times |language=en-US |issn=0362-4331}} ==Nutrition== {{Infobox nutritional value | name = Linguine | kcal = 433 | carbs = 58.9 g | protein = 8.89 g | fibre = 2.2 g | fat = 17.8 g | total sugars = | cholesterol = 11 mg | calcium_mg = 167 | iron_mg = 1.6 | sodium_mg = 1270 | note = Source: USDA{{Cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/food-details/459566/nutrients |access-date=2024-04-25 |website=fdc.nal.usda.gov}} }} ==Preparation== Dry linguine is cooked in a pot of salted, boiling water. The linguine is stirred gently to prevent sticking together and cooked for 8–10 minutes or until [al dente](/source/al_dente). Linguine's flat shape provides a surface area for clinging to [sauce](/source/sauce)s, making it more common for [seafood](/source/seafood) dishes.{{Cite web |last=ThriftBooks |title=All Editions of 123 Seafood Linguine Recipes: Discover Seafood Linguine Cookbook NOW! |url=https://www.thriftbooks.com/w/123-seafood-linguine-recipes-discover-seafood-linguine-cookbook-now/50153067/ |access-date=2024-04-26 |website=ThriftBooks |language=en}} This quality makes it the preferred type of pasta for seafood among Neapolitans.{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[HarperCollins](/source/HarperCollins) |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/132/ 132]}} ==See also== {{Commons category-inline}} {{Portal|Italy|Food}} * [List of pasta](/source/List_of_pasta) * ''[Trenette](/source/Trenette)'' ==Notes== {{Notelist}} ==References== {{Reflist}} {{Pasta}} Category:Types of pasta Category:Cuisine of Liguria --- Adapted from the Wikipedia article [Linguine](https://en.wikipedia.org/wiki/Linguine) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Linguine?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.