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Zaccagni Linguine 500g

Zaccagni Linguine 500g
Zaccagni Linguine 500g
Zaccagni Linguine 500g

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 products of Pasta Zaccagni are made only with durum wheat semolina of the best quality and pure Majella mountain spring water. The slow and delicate drying at a very low temperature guarantees a unique and precious product, perfect for tables and restaurants all over the world.

Info
Manufacturer
Zaccagni
Package
500g
Place of origin
Italy
Group size
Long
Flour
Durum
Cooking time (min.)
12
Egg content
Without egg
Nutritional values
Average values per 100 g
 Energy 1496 kJ/353 kcal
 Fat 1,5g
    of which saturates 0,3g
 Carbohydrate 70g
    of which sugars 2,5g
 Fibre 3g
 Protein 14g
 Salt <0,002g
Tips for cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
Video
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