New Daylesford Organic Organic Italian Linguine Pasta
$5.60
Greater than the sum of its parts – simply durum wheat flour, kneaded to a dough with Italian spring water and extruded …
Greater than the sum of its parts – simply durum wheat flour, kneaded to a dough with Italian spring water and extruded through a traditional bronze die, giving the pasta its ridged texture which make your sauces cling.
We use this in our cafe’s popular clam linguine with a splash of olive oil and finely chopped chillies. In the spring and summer we like to use a peeler to make ribbons of courgettes and asparagus and stir them through cooked linguine with crème fraiche, lemon zest and Parmesan. It’s also delicious with passata, olives, lemon zest and a generous spoonful of olive oil for a simple supper at any time of the year.
Boil 1 litre of water for every 100g of dry pasta. Add pasta once the water is boiling, along with a generous pinch of salt. Stir during cooking to stop it sticking and cook for 9 – 11 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.
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