Linguine are the pasta par excellence, to enjoy with fish sauces, since its shape, less thick but wider than chitarrine, makes it a perfect union with the sauce and the creaming. Also excellent with vegetable pestos, perhaps with an addition of walnut or almond grains, to counterbalance and give a crunchy touch to the dish.
You have to taste it to understand that the Pasta di Aldo is the Egg Pasta.

INGREDIENTS:
Durum wheat semolina, Eggs 32%

THICKNESS:
0,7 – 1,1 mm

WIDTH:
2,5 mm

COOKING TIME:
4 / 6 min

PORTIONS:
250 g (4 portions)

BOXES:
100 g / 250 g / 1 Kg

CERTIFICATIONS: BRC, IFS, FDA Registration
COUNTRY OF WHEAT CULTIVATION: Italy
COUNTRY OF WHEAT MILLING: Italy