Linguine No 13

Linguine No 13 – Italian pasta by Pasta Rummo

Classic linguine from the Italian pasta maker Rummo in Benevento. High-quality durum wheat semolina, slow drying and a bronze die give a firm, al dente texture and a fine, slightly rough surface that sauces cling to especially well.

How to use

A classic for linguine alle vongole, pesto Genovese, frutti di mare and pasta al limone. It binds fine sauces, olive-oil vinaigrettes and Mediterranean sugos and pairs ideally with fish and seafood.

Important: Recommended cooking time about 10 minutes in plenty of salted water, about a minute less for al dente. Store dry, cool and protected from light.

At a glance

• Italian linguine made from durum wheat semolina
• Made by Pasta Rummo, Benevento
• Bronze die, slowly dried, firm to the bite
• Fine surface for optimal sauce binding
• Versatile for Mediterranean pasta classics

Goes well with

For the sauce: pesto, San Marzano tomatoes No.2 and Ligurian Taggiasca olives. To finish: LADOLEA Extra Virgin Olive Oil.

Frequently Asked Questions

How long do the linguine take to cook?
About 10 minutes in plenty of salted water. For al dente, about a minute less, and taste as you go.

What does bronze die mean?
The pasta is pressed through bronze moulds. This gives a fine, slightly rough surface that sauces cling to better than smooth-drawn pasta.

What do linguine pair with best?
With fine, oily sauces and seafood, such as linguine alle vongole, pesto Genovese, frutti di mare or pasta al limone.

Do the linguine contain allergens?
They are made from durum wheat semolina and therefore contain gluten. They may contain traces of soy and mustard.