{"product_id":"rustichella-d-abruzzo","title":"Linguine Pasta Rusticella","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLinguine, flat spaghetti by Rustichella d'Abruzzo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLinguine are the flattened sister of spaghetti: oval in cross-section rather than round, which gives them more surface and a better grip on sauce. These come from the traditional manufactory Rustichella d'Abruzzo in Abruzzo, drawn through bronze dies and dried slowly. Made from pure durum wheat semolina they stay firm to the bite and carry the sauce instead of disappearing under it. In Liguria they are also called trenette, where they are the classic pesto pasta.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLinguine are the pasta for oil-based and delicate sauces: pesto alla genovese, vongole and seafood, aglio e olio, lemon and herb sauces, light tomato sugos. Heavy meat ragùs suit short shapes better, because they slide off the flat strand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e cook the linguine just short of al dente and let them finish for a minute in the sauce. Add a ladle of pasta water so the starch binds the sauce and it clings to every strand.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLinguine aglio e olio in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook the linguine al dente in plenty of salted water and keep a cup of the pasta water.\u003c\/li\u003e\n\u003cli\u003eLet two sliced garlic cloves turn gently golden in \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echilli\u003c\/strong\u003e\u003c\/a\u003e and a splash of pasta water and let it foam up.\u003c\/li\u003e\n\u003cli\u003eAdd the linguine to the pan, toss through, season with parsley and \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and serve at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes Rustichella's linguine special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRustichella d'Abruzzo draws its pasta through traditional bronze dies rather than smooth Teflon ones. That gives a finely pored, rough surface which takes up sauce instead of letting it run off. Slow air drying at low temperature preserves the aroma and the bite of the durum wheat. With a flat shape like linguine that is exactly what counts: they stay springy instead of limp.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFlat spaghetti from pure durum wheat semolina, called trenette in Liguria\u003c\/li\u003e\n\u003cli\u003eBy Rustichella d'Abruzzo from Abruzzo, Italy\u003c\/li\u003e\n\u003cli\u003eBronze dies and slow drying, firm to the bite\u003c\/li\u003e\n\u003cli\u003e500 gram bag\u003c\/li\u003e\n\u003cli\u003eVegan, no egg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic with linguine is \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e, and for a quick sugo you take \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e. From the same manufactory come \u003ca href=\"\/en\/products\/cannolicchi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCannolicchi\u003c\/strong\u003e\u003c\/a\u003e for soups and \u003ca href=\"\/en\/products\/orzo-pasta-rusticella\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOrzo\u003c\/strong\u003e\u003c\/a\u003e for salads. You will find more in our \u003ca href=\"\/en\/collections\/nudeln-reis-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epasta collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between linguine and spaghetti?\u003c\/strong\u003e\u003cbr\u003e\nLinguine are flat-oval in cross-section, \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e are round. The larger surface means linguine take up more sauce and feel more velvety on the palate. For oil and seafood sauces they are the better choice, for tomato sugo both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are linguine best for?\u003c\/strong\u003e\u003cbr\u003e\nFor pesto, vongole and seafood, aglio e olio and light tomato or herb sauces. Heavy meat ragùs hold better on short shapes than on the flat strand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is drawn through a bronze die rather than Teflon. That makes the surface rough so it takes up sauce better. You can see it in the matt, slightly floury surface of the strand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo linguine contain egg?\u003c\/strong\u003e\u003cbr\u003e\nNo, they consist only of durum wheat semolina and water and are therefore vegan. They do contain gluten from wheat.\u003c\/p\u003e","brand":"Viani","offers":[{"title":"Default Title","offer_id":53803928944906,"sku":"23995","price":6.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/v4308-085-14_-_media--aa5d92e7--query.webp?v=1790232276","url":"https:\/\/altesgewuerzamt.de\/en\/products\/rustichella-d-abruzzo","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}