

Daylesford Organic Linguine is dried pasta made in Italy using organic durum wheat semolina. Its ridged texture, created by traditional bronze die extrusion, ensures sauces cling perfectly. Cook in boiling water for 9-11 minutes for an authentic al dente bite.
Organic Dried Linguine. 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 café's popular clam linguine with a splash of olive oil, finely chopped chillies, fresh ginger and crushed garlic. 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 fraîche, lemon zest and parmesan or it's delicious with passata, olives, lemon zest and a generous spoonful of olive oil for a simple supper at any time of year.
| Typical Values | per 100g (dried) | per 56g (dried) |
|---|---|---|
| Energy | 1456kJ | 815kJ |
| 343kcal | 192kcal | |
| Fat | 2.0g | 1.1g |
| of which saturates | 0.6g | 0.3g |
| Carbohydrate | 71g | 40g |
| of which sugars | 3.8g | 2.1g |
| Fibre | 4.2g | 2.4g |
| Protein | 12.5g | 7.0g |
| Salt | 0.01g | <0.01g |
Ready in 9-11 Minutes. 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.
Storage: Store in cool, dry place away from light and direct heat. Best before: see base of box.
Ingredients: Durum Wheat Semolina, Water, Non Organic.
Allergen Information: May Contain Eggs, May Contain Fish, Contains Wheat. Produced in an environment that handles Egg and Fish.
Dietary Information: Organic.
Country of origin: Italy. Country of Packing: UK.