{{Short description|Type of pasta}} {{Infobox food | name = Linguine | image = Linguine.jpg | image_size = | caption = | alternate_name = | country = Italy | region = Liguria | creator = | course = | type = Pasta | served = | main_ingredient = Flour (usually from durum wheat), egg | variations = Linguettine }}
'''Linguine''' ({{literally|little tongues}}),{{efn|{{IPA|it|liŋˈɡwiːne|lang}}<ref name="mwdictionary">{{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}}</ref>}} sometimes anglicized as '''linguini''', is a type of pasta similar to fettuccine and ''trenette'', distinguished by its elliptical rather than flat section. Around about {{convert|4|mm|in|frac=32}} in width, it is wider than spaghetti, but less wide than fettuccine.<ref>{{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}}</ref><ref>{{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}}</ref> Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well.<ref>{{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}}</ref>
Linguine originated in the city of Genoa and is based on more traditional pastas.<ref>{{Cite web|url=https://ifood.tv/italian/linguine/about|title=About Linguine|website=ifood.tv|language=en|access-date=2020-02-11}}</ref>
==Etymology== Linguine comes from the Latin word ''lingua'', meaning 'tongue'. The modern language closest to Latin is Italian, and the Italian word ''linguine'', plural of the feminine ''linguina'', means 'little tongues'. A thinner version of linguine is called ''linguettine''.<ref>{{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}}</ref>
==History== Linguine, a type of flattened spaghetti, was initially documented in the 1700s in 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.<ref>{{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}}</ref> He claimed it was the typical festive dish of Ligurian families of the 1700s.<ref>{{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}}</ref>
Liguria is the coastal region in far northwest Italy on the Ligurian Sea, dominated by the ancient port of Genoa. Basil pesto is a traditional dish there, and is typically served over linguine.<ref>{{Cite book |url=https://www.taste.com.au/files/pdf/160345-taste-pasta-cookbook.pdf |title=Taste Pasta}}</ref>
In the United States, National Linguine Day occurs on 15 September every year.<ref>{{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}}</ref>
==Production== The production of linguine involves mixing semolina flour or durum flour and water to form a dough, which is then rolled out and cut into flat strands. This elongated shape is the primary way linguine and 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.<ref>{{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}}</ref>
Wheat can also be ground into whole-wheat flour, then kneaded with water to make whole grain linguine.<ref>{{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}}</ref>
==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<ref name="fdaFoodData">{{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}}</ref> }}
==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.
Linguine's flat shape provides a surface area for clinging to sauces, making it more common for seafood dishes.<ref>{{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}}</ref> This quality makes it the preferred type of pasta for seafood among Neapolitans.<ref>{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=HarperCollins |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/132/ 132]}}</ref>
==See also== {{Commons category-inline}} {{Portal|Italy|Food}} * List of pasta * ''Trenette''
==Notes== {{Notelist}}
==References== {{Reflist}}
{{Pasta}}
Category:Types of pasta Category:Cuisine of Liguria