The word ‘linguine’ comes from the latin word ‘lingua‘ meaning little tongues. You have probably also seen it spelled ‘linguini’ which originated in America.
Linguine looks like thin, narrow elliptical strands of spaghetti and is often referred to as ‘flat spaghetti’. It is a member of the spaghetti family along with pici and angel hair pasta. It comes from the Liguria region of Italy where you will often find it served in a traditional Genovese pesto sauce made from locally grown basil, pine nuts, Pecorino cheese, olive oil and garlic. In fact, the capital of Liguria is Genoa, home to Pesto alla Genovese, the best pesto sauce in the world. Linguine also works well with tomato, fish and cream sauces.
Liguria is one of the smallest Italian regions and sits on the Ligurian Sea, part of the Tyrrhenian Sea which is the northern Mediterranean Sea. The region borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east.
Sun dried tomato and spinach linguine
Arugula and lemon linguine
Parsley and spring onion linguine
Beetroot and balsamic linguine
Spinach, Sweet Potato and Plain Linguine
Sun dried tomato and spinach linguineBecause we make fresh pasta, we don't always have available the flavours or pastas you want, all of the time.
Arugula and lemon linguineArugula has an intense colour and very peppery, intense flavour when blended into our pasta dough.
Parsley and spring onion linguineSome of the most vibrant looking and tasty pasta that we create are as a result of fresh herbs. As well as making a combination of herbs, we often take a herb and see what we can achieve with it.
Beetroot and balsamic linguineThis combinations of flavours took a few people by surprise. We now make rather a pile of beetroot and balsamic linguine when the beets are in season.
Spinach, Sweet Potato and Plain LinguinePasta is our obsession and it sometimes shines through!