Linguini (little tongues) is one of the most popular pasta shapes. It is long and flat and very versatile in the kitchen.
If you’ve been to Liguria, you’ll probably have noticed or tried them (aka trenette) with Pesto Genovese. Around the Italian coast you’ll also find lots of fish and shellfish dishes like Linguine alle Vongole with clams or the splendid Linguine allo scoglio with a heady mix of shellfish. Linguini is excellent with Game Ragu sauces as well; try it with our Caccia e Corte range of pasta sauces!
THE GRANIA PASTA RANGE – Winner of Gold at the Great Taste Awards!
Grania have called their range of gourmet pasta Le Gemme del Vesuvio or Vesuvius Gems. In the Volcano’s shadow, a group of artisan pasta makers apply their art every day to produce a pasta which looks and tastes fabulous. Only 3 ingredients are used. The finest durum wheat, the purest water and time. Lots of it.
At Grania, they have revived an ancient Neapolitan production process which involves drawing the pasta through bronze moulds to produce a rough surface which grabs the sauce and binds to it. The pasta is then dried very slowly at low temperatures to maintain all of its natural taste and goodness.
It keeps its shape and consistency perfectly when cooking and the al dente moment is very forgiving in case you just miss it!
The pasta has a lovely golden yellow colour and is just another reason they call them Vesuvius Gems!
From: Naples, Campania, Italy
Grania’s Bucatini pasta has won Gold Medal at the 2010 Great Taste Awards. Widely considered the Oscars of artisan food in the UK, this bears testimony to the quality of this fine pasta range.