Linguine pasta is one of the most well-known and popular types of long dried pasta after spaghetti, originating from Genova in Liguria, where the most popular sauces for this type of pasta are either pesto or seafood. This pasta shape (basically flattened spaghetti) seems to have first appeared in the 1700s, as Giulio Giacchero, author of a book on the economy of Genova of the era, writes about trenette (a similar pasta shape) seasoned with pesto, green beans and potatoes. He says it was the typical festive dish of Ligurian families of the time and it’s interesting that trenette (or linguine) with pesto, beans and potatoes is still popular in Liguria today.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.