Italiano 
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Linguine
The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°.
€4.90
Tax included
“Senatore Cappelli” durum wheat pasta is produced with “Senatore Cappelli” durum wheat semolina, seed from the 1930s-40s, its name is in honor of Senator Raffaele Cappelli, promoter of the agrarian reform in the early 1900s which led to the distinction between durum and soft wheat. The Senatore Cappelli plant has a height of about 1.80 m and contains higher percentages of lipids, amino acids, vitamins and minerals as well as characteristics of high digestibility. The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°. This natural drying method is the best way recognized by the scientific literature of the sector, to avoid thermal damage and to safeguard the organoleptic qualities of the product.
Linguine
69 Items
Data sheet
- Weight
- 500 g
- Ingredients
- “Senatore Cappelli” organic durum wheat semolina, water. Contains gluten.
Ottimo prodotto
Pasta ruvida, che trattiene molto bene il sugo, con ottima tenuta in cottura.
Our recipe
Linguine with cream of broad beans and scampi
Ingredients for 4 people
Method
- 400 gr Linguine
- Scampi
- Fresh broad beans
- 1/2 white onion
- Lemon to taste
- Evo oil to taste
- Salt to taste
Bring water to the boil in a saucepan, blanch the broad beans for about a minute, drain and pass them under running water and remove the outer skin.
Cut the onion into thin slices, heat the oil in a non-stick pan, add the onion slices and let them dry over low heat. Add the shelled broad beans and cook them quickly.
Shell the scampi and let them marinate in an emulsion of oil and lemon juice.
Cook the linguine. In the meantime, blend broad beans and onions with a drizzle of oil to form a smooth
cream, adding a little of the pasta cooking water. Drain the pasta and toss it in the broad bean cream. Plate it up, add the marinated scampi and serve.
