What is linguine in cooking? Types of pasta. Types and shapes of pasta. Cooking options
Linguine is flat pasta, like spaghetti, but flattened. To prepare this Italian dish we will need the following:
Olive oil
Linguini
Parmesan cheese
Ground black pepper
Naturally, you can use regular spaghetti instead of linguine. Use Italian durum wheat pasta. I prefer the Pasta ZARA brand.
First, boil the pasta until al-dante, i.e. until half cooked. The cooking time is always written on the packaging. First add some salt to the water and add a little olive oil.
While the pasta is cooking, we will prepare everything else. Take the garlic, chop it and throw it into the frying pan. Fry for a couple of minutes over medium heat, remembering to stir.
We take the bacon and cut it into pieces, I prefer slices.
Add the bacon to the fried garlic and cook over medium heat until the garlic and bacon are browned.
While we were busy with the bacon and garlic, the pasta had time to cook. Place them in a colander and leave them without rinsing under water.
Remembering to stir the bacon and garlic, we begin to prepare the sauce. Take the cheese and grate it on a fine grater.
Then we take the egg, separate the yolk (this is what we need), and put it in the container in which we plan to prepare the sauce. Add pepper, basil for flavor, grated cheese and cream. Mix. It is better to use thicker cream.
At this time, the bacon and garlic will just reach the desired condition. Take the pasta and put it in the pan with the bacon. Fry them for a little while, stirring them together.
Then pour in our sauce and stir quickly. At this time, the cream should thicken a little and the egg should curl.
Well…. All that remains is to place our dish in preheated plates and enjoy the taste. I garnished it with green olives and sprinkled some grated herbs on top.
As a drink, a white, non-sweet wine or beer will go well with the dish.
Bon appetit!
Linguine is a classic Italian pasta whose original origins, according to various culinary historians, were shared by Campania, Lazio and Liguria. The word “linguini” (Italian - linguini) is translated from Italian as “small tongues”. This pasta is also called “trenette” or “bavette” in various regions of Italy. It consists of flat and thin strips of dough up to 4 mm wide. Linguine is wider in size than spaghetti, but narrower than fettuccine. In Genoa (Liguria region) they produce the thinnest version of this paste and call it “linguettine”. Linguine is one of the most popular varieties of Italian pasta in the world. It is produced both in the form of nests and in the form of strips up to 25-30 cm long.
In the classic version, linguine, unlike spaghetti, is usually served with white sauces, seafood and other light ingredients. While Italians always associate spaghetti with Bolognese and meat.
In modern Italian restaurants, linguini is found quite often and is superior to all other pastas in terms of the variety of sauces and various gravies. For dishes, linguine is often used, made with all sorts of herbs and aromatic additives - from spinach to cuttlefish ink, sometimes they are colored. Traditionally, Italians select the type of pasta for a specific dish. Fettuccine, linguine, linguine - all these pastas have different sizes, shapes, textures and consistency, and fit differently on the plate. All these nuances are well known not only to Italian chefs, but also to almost every Italian for whom pasta is the main type of food.
In addition to the already mentioned seafood, most often you can find linguine accompanied by thick, creamy alfredo sauce (this pair is especially popular in America). This sauce was first prepared in 1914 in Rome by chef and restaurant owner Alfredo di Lelio. Once, while preparing fettuccine, he came up with the named sauce as a surprise for his wife, who was once again pregnant and had lost her appetite, in order to somehow please and support her during this difficult period for her. Alfredo di Lelio was a rather extravagant man. In his restaurant, which bore his name, he served his own fettuccine, thin as newsprint, with the sauce already mentioned above, along with golden forks. The latter were rumored to have been given to him by famous silent film actors Mary Pickford and Douglas Fairbank. The 50s and 60s passed... along with the appearance in world cinema of such a phenomenon as Italian neorealism, the capital of the American film industry, Hollywood, began to discover Rome. Such world cinema stars as Ava Gardner, Richard Burton, Liz Taylor, Sophia Loren, Marilyn Monroe and others were photographed against the backdrop of fettuccine al alfredo with the famous sauce. Later, this same sauce was named after Alfredo, and it, the sauce, enjoys great success to this day. This restaurant still exists and is run by the grandson of Alfredo di Lelio. As for golden forks, they actually exist, and on special occasions they are served with pasta with alfredo sauce to this day.
The original version of alfredo sauce consists of cream, butter, Parmesan, ground black pepper and a pinch of nutmeg. The very secret of making alfredo sauce is the property of the di Lelio family. Although, by the way, what secrets could there be in Italy?)))
I’m writing this post now and thinking: how amazingly Italy has given the world. It would probably be difficult today to count how many wonderful recipes and stories about a wide variety of Italian dishes (from ordinary spaghetti and stewed beef to complex cassata or zucotta) this country gave the world and how many of them became the golden fund of the Mediterranean and intertwined in a complex culinary tangle with European cuisine. In particular, and above all, I mean such a legislator of its rules and an honored “couturier” as French cuisine. Almost all types of Italian pasta are sold and prepared in all corners of the world. And we have not yet touched on the most famous types of pasta in Europe and America - such as lasagna and pizza...
(for 2 servings)
Ingredients for pasta:
- 200 grams linguine pasta
- 50 grams of homemade cheese (cow or goat)
Alfredo sauce ingredients:
- 100 ml cream
- 50 grams butter
- 1 tablespoon grated Parmesan
- Half a tablespoon of freshly grated horseradish or one tablespoon of canned
- 1 tablespoon tomato puree
- 1 tablespoon
- Half a teaspoon of dried chili pepper
Preparation:
- To prepare the alfredo sauce, thoroughly mix together the pre-melted butter, room temperature cream and Parmesan cheese.
- Then add doshab, tomato puree, horseradish and chili pepper. Salt to taste.
- After this, cook the linguine, focusing on the instructions given on the packaging of this pasta, discard in a colander and place on plates.
- Serve the linguine hot with the sauce, sprinkled with grated cheese.
As a rule, every housewife thinks about a menu for her family almost every day. Sometimes imagination is not enough, but you really want to please your household with a tasty, original and beautiful dish. We suggest you cook linguine. What is it and what is it eaten with? This will be discussed in our article.
What is linguine
Linguine is Italian which means tongues. However, they are not thick, but very thin, like spaghetti, only longer and more flattened.
When linguine is cooked, they are not broken, but cooked whole. Unlike other pasta, it is served with fish, seafood and Culinary experts say that a thick sauce is not suitable for linguine.
In Italy, both spaghetti and linguine are called pasta. It is cooked always means the desired degree of readiness. Pasta cannot be overcooked, as instead of a tasty and original dish, it turns out to be a piece of dough, which is very harmful to the gastrointestinal tract.
Now you're a little familiar with linguine pasta. You already know what it is, but what it should be used with and how to prepare it - read further in the article. First, we'll tell you how to cook pasta at home.
Linguine: recipe
To make pasta you need a few simple ingredients. That is why the recipe is available to every housewife. Place 300 g of flour in a heap onto a hard, level surface. Only it should be exclusively from durum wheat.
Make a deeper hole in the flour and crack 3 eggs into it. Add one teaspoon of olive oil and a pinch of salt.
Beat the eggs gently with a fork. Start kneading the dough. Have you noticed that there is no water added to the linguine dough? This is very important to get the right consistency.
If the dough is sticky, add a little flour. And dryness can be removed with one egg. The dough should be soft, smooth and elastic, but not tough. Wrap it in a clean towel and set aside for 15 minutes, no more.
Meanwhile, sprinkle some flour on top to prevent the dough from sticking. Cut a small piece, flatten it slightly with your hands and roll it to the thickness you need for the linguine. It is best to roll the dough until it becomes even, nice and smooth.
If you don't have a machine, then roll it out with a rolling pin. However, you should be prepared for the fact that it will be very difficult to bring the dough to the desired thickness. Smooth and even dough must be cut lengthwise, sprinkling them with flour so that the paste does not stick together. Then you get wonderful linguine pasta. You’ve figured out what it is, you know the recipe, all that’s left is to understand how to cook it and what to serve the dish with.
How and how long to cook pasta
Linguine, like others, should not be placed in cold water. After all, they will stick together and the result will be a tasteless dish. Therefore, fill a saucepan with cold water and bring to a boil. Cover the container with a lid. For 1 kg of linguine you need at least 5 liters of water. After boiling, place about 1 tbsp on such a large container. l. salt.
When the water is boiling, carefully place the linguine into the pan and use a fork to push it completely to the bottom. You need to cook over medium heat for about 9 minutes, without closing the lid.
When the linguine pasta is ready, pour it into a colander and leave for two minutes to drain completely. That's all the subtleties of cooking.
Linguine pasta sauce
Pesto is usually served with this dish. This is Italian in color, which is made only from healthy products and is not subject to heat treatment. To prepare it, take a small bunch of basil and chop it finely. In a mortar, crush 30 g of nuts (preferably pine), 2 cloves of garlic and a little sea salt. Mix the ingredients in a circular motion. Add basil to the mortar and crush along with garlic, nuts and salt.
Now grate two types of cheese on a coarse grater: 60 g each of Parmesan and Pecorino. Add them to the mortar and pestle as well. Add 30-50 g of olive oil. Stir and you get a bright green sauce with an unforgettable aroma. It shouldn't be too thick.
What is linguine served with?
If meat is ideal for pasta and spaghetti, then seafood is best paired with this pasta. These are squid, shrimp, lobsters, octopus, etc. You can serve olives with fried sea bass with the pasta. However, this dish is not for everyone. Not every person likes fried fish, much less olives.
Another very tasty pasta sauce is made from bacon and shellfish. The main thing is to cook them correctly. To do this, you can fry the bacon and then move on to the clams. Boil them for about 10 minutes. If there are shellfish that have opened, they should not be eaten. Place all ingredients on linguine and top with pesto sauce. This dish leaves an unforgettable aftertaste.
If you want to prepare a classic Italian dish using linguine, then only seafood is prepared for it. To do this, cut the shrimp lengthwise, and the octopus and squid into rings. Scallops can be cut in half.
First, place shrimp and squid in a frying pan and simmer until half cooked. Octopus and scallops should be placed in the pan shortly before turning off. They prepare quickly. If you overcook the octopus, it will become rubbery and tasteless. Add white wine, sugar and a little pepper. Evaporate the acid and you can turn off the pan. Linguine with seafood can be served without sauce.
Serve to the table
Don't forget that every dish needs to be decorated. After all, the appetite of your household or guests depends on its appearance. When you have some imagination, you can decorate any dish with edible products. You can use them to create animals, flowers or simply abstract patterns.
Even if you don’t have any food left for decoration, you can pour pesto sauce around the plate in an original way. And if there are any ingredients left, place pieces of olives, parsley, basil, hard cheese, etc. on top.
Look at the linguine. The photo shows the simplest and most original composition.
There is pasta, shrimp, some greens and hard cheese. If you add sauce, the linguine will turn out very tasty and juicy.
To prevent the linguine pasta from sticking, add sunflower or olive oil to the boiling water initially. At the same time, do not forget to stir periodically. After cooking, do not rinse the pasta. However, sometimes it doesn't turn out al dente. Then you should rinse.
To prevent the linguine from sticking after cooking, place the pasta container in cold water to cool faster. You can add a little butter, olive or sunflower oil. The result is excellent aroma and taste.
Conclusion
In the article we talked about linguine: what it is, what it is used with and what sauce it is served with. Now you can please not only your family, but also your friends. Don't forget to use your imagination as often as possible. Remember that every dish should be beautiful. Even the simplest soup looks more appetizing if you decorate it a little.
Linguine is a narrow, long, flattened noodle. Translated from Italian, the name means “small tongues.” It is this type of pasta that is traditionally served hot with seafood and sauces suitable for the marine theme. Thick dressings are most often used, since the structure of the pasta perfectly absorbs such sauce without breaking. The length of the product is slightly longer than the spaghetti we are used to, so there will be no difficulties when consuming it.
What do you need to know about the product, what are the benefits of flat pasta and can it be included in your daily diet?
General characteristics of the food ingredient
Linguine is a traditional Italian pasta. This is a semi-finished food product made from dried dough based on flour, water and spices. A distinctive characteristic of linguine is its shape. The product looks like flattened elongated spaghetti. Long thin wheat strips boil quickly and do not fall apart or tear during cooking.
Linguine is traditionally made from 1st grade wheat flour. But the market also offers whole grain and vegetable multi-ingredient pasta. In the first case, flour from unrefined grains, which contain a full range of vitamins and nutrients, is used for the dough. In the second, natural dyes (for example, beets), chopped vegetables, nuts, and spices are added to the dough. The finished dish is superior to regular noodles in terms of calories, benefits and taste.
In Italy, there is a special classification of pasta based on two criteria: shape and size. The ending of the name of the paste indicates its size:
- oni - large strips of noodles (linguine is included in this group);
- ette/etti - small or medium size;
- ini - small shaped pasta.
How to choose the right Italian pasta?
When choosing quality linguine, you need to consider only 3 factors:
- color;
- compound;
- cooking time and result.
Noodles made from whole grain flour are colored in a palette from beige to bright yellow or brown. Some parts of the linguine may have slight brown specks - this is not a sign of poor quality, but bran or dense accumulations of flour. The composition should be as simple and short as possible. 2-3 items (water/flour/salt) will be enough for tasty and healthy pasta.
Additionally, you need to consider the cooking time. High-quality whole grain pasta takes at least 7 minutes to cook. If the composition contains durum flour (from durum varieties), and the cooking time is limited to 3 minutes, then the manufacturer is clearly lying and falsifying the facts. Remember - high-quality noodles do not become overcooked. If your linguine becomes watery, begins to disintegrate, or swells significantly, you have regular pasta made from processed flour. Such a meal will not bring you either gastronomic pleasure or benefits for the body, so be careful in the future.
Chemical composition of the product
Important: the chemical composition of linguine is no different from other traditional pasta. Calorie content/composition may vary depending on the degree of processing of the flour and additional ingredients (eggs, herbs, spices, vegetable or animal oils).
The benefits and possible harm of pasta
The benefits/possible harm of linguine depend on the composition. Always look at the back of the label before purchasing. The ideal pasta contains a minimum set of ingredients: whole grain flour, water, salt, eggs. If the composition is diluted with chemical compounds unknown to you, or complicated terms, refuse the purchase and look for products from another manufacturer.
Advice. If possible, make your own pasta. You can add cuttlefish ink or spinach to give your linguine a pop of color, a new flavor combination, and extra benefits.
Beneficial properties of whole grain pasta:
- fights intestinal disorders;
- improves the functionality of the cardiovascular system;
- has a low GI (glucose level after eating food), so it does not provoke sudden spikes in sugar;
- satisfies the feeling of hunger for a long time, which helps to get rid of extra pounds;
- accelerates metabolic processes, increases the degree of absorption of nutrients.
During the cold season, whole grain pasta is one of the most important sources of vitamins/healthy nutrients. A high-quality combination of complex carbohydrates with fats (vegetable oils/avocado) and protein (meat/seafood) performs several functions at once: saturates for a long time, has a beneficial effect on the body, and satisfies the taste buds.
There are no absolute contraindications for high-quality whole grain pasta. Many people believe that, for example, a bowl of oatmeal is much healthier than a similar portion of pasta, but this is not true. Linguine and oatmeal are slow carbohydrates from which our body synthesizes energy. These products in the diet can be interchangeable (today for lunch - pasta, tomorrow - oatmeal). Therefore, debunk myths about food, carefully study the composition and remember that it is not linguine that makes you fat, but fatty sauces.
Linguine is a classic Italian pasta native to the Campania region of Italy. Translated from Italian, the word “linguine” means “small tongues.” This type of pasta is currently quite popular all over the world.
Linguine pasta is wide, flat and thin. Some types of it can be quite thick, like spaghetti.
There are many recipes for linguine. Classic pasta is usually served with seafood or other light food.
Linguine is often served with various sauces. This helps to liven up and diversify the dish.
Some cooks add various herbs to pasta. This helps give the dish a different color.
How to cook linguine? Consider a classic cooking recipe.
Ingredients for linguine
- 225 grams of mushrooms
- 80 ml olive oil
- ? teaspoon table salt
- 1 small clove of garlic
- Some raisins (to taste)
- Juice of 1 lemon
- 4 sprigs fresh thyme
- 500 grams linguine
- 1 bunch of fresh parsley
- 2 – 3 tablespoons grated cheese (or to taste)
- Freshly ground black pepper to taste.
Linguine recipe
Peel and finely chop the mushrooms. To make linguine pasta we will use champignons. They should be fried in a frying pan until cooked.
Place sautéed mushrooms in a large bowl. Pour olive oil over them.
Peel and chop the garlic. Add it to the mushrooms. Season with salt and lemon juice. Add lemon zest.
Take 4 sprigs of thyme. Separate the leaves. Add the fragrant thyme leaves to the bowl. Mix everything thoroughly.
In a large saucepan, boil water over high heat. Add salt to taste. Cook linguine in this water according to instructions. Cooking time will be approximately 10 – 15 minutes. Drain the water.
Place the finished pasta in the bowl with the mushroom mixture. Mix everything thoroughly.
Linguine pasta is almost ready. This dish is best served hot. Place the linguine on a plate and top with chopped parsley and grated cheese. Season with pepper to taste.
You can use any cheese to make linguine. However, Parmesan is best suited. If you want to make a vegetarian dish, then replace the Parmesan with a vegetarian alternative. Or you can skip the cheese altogether. In this case, your dish will not lose in any way.
Linguine can be stored in the refrigerator for several days.
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