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pack linguine | La Molisana

Linguine, bavette and trenette. The origins of this pasta shape is Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls.

linguine | La Molisana
wall clock | La Molisana

Express Cooking

13 minutes

linea | La Molisana

Line

Bulk

Pack Size

10 lbs (4540g)

Drawing

Bronze

double cooking time

timer doppia cottura | La Molisana

pre-cooking

8 minutes

completamento doppia cottura | La Molisana

finish-cooking

30 seconds

Tavola disegno 4

How to pre-cook and reheat Linguine as an Italian chef

1

Pre-cooking

pre cooking | La Molisana

Bring water to boiling point (optimal ratio: 1 liter of water each 100 grams of pasta) and add salt to taste (optimal ratio: 10 grams of salt each liter of water).

After salt has dissolved and water is boiling again, pour pasta into the water and stir frequently.

2

Draining

draining | La Molisana

Drain pasta according to the precooking time on the pack.

3

Blast chilling

blast chilling | La Molisana

Place pre-cooked pasta into a blast chilled at 4°C.

Refrigerate and use within 48 hours.

4

Heating

heating | La Molisana

Boil pasta again in salted water for about 40/60 seconds.

Drain and sauté with the sauce.