Fresh linguini pasta

Fresh linguini pasta is a type of elongated, thin, and slightly flat Italian pasta, characterized by its soft and delicate texture when freshly made. Unlike dry pasta, fresh linguini pasta is made with basic ingredients such as wheat flour and egg, and does not undergo a drying process, which gives it a faster cooking time and a smooth, pleasant consistency.

Its origin dates back to the Liguria region in northwestern Italy, specifically in cities like Genoa, where this pasta traditionally accompanies light sauces based on seafood or olive oil, such as the famous Genovese pesto.

From a nutritional standpoint, fresh linguini pasta is an excellent source of complex carbohydrates that provide sustained energy. Being made with wheat flour and egg, it also provides proteins and certain amounts of B vitamins. Because it is fresh, it maintains its texture and flavor better, making it ideal for quick and delicate preparations.

In different Hispanic American countries, linguini pasta may be known simply as lingüini or linguini, although this term is not always common in all markets. It is sometimes also called thin noodles, although technically noodles are usually wider. It is important to mention that, for recipes, this pasta is very versatile and is used in preparations that require a firm yet delicate texture, ideal for light or creamy sauces.