Wholegrain Bronze Pasta Linguine
Wholegrain Linguine made in bronze dies
Made from exquisite 100% durum wheat semolina. For Zelected pasta, we select only the finest durum wheat with a high protein content. Zelected pasta is extruded through bronze dies, giving the pasta a rough surface that holds onto the sauce well. Zelected pasta is gently dried to preserve the best possible flavor and texture after cooking.
Linguine – flat pasta with the perfect bite and sauce-holding power
Linguine is a classic Italian pasta type best described as flat spaghetti. It’s wider than spaghetti but narrower than fettuccine, and its name means “little tongues” in Italian. The pasta originates from Liguria and has its roots in the coastal city of Genoa, where it’s traditionally associated with the iconic pesto alla Genovese. In Italy, linguine is also known as bavette or trenette. The slightly flattened shape gives linguine a special ability to bind sauce. Unlike round spaghetti, linguine has a larger surface area, which helps both light and richer sauces cling better and distribute evenly. Linguine is therefore an obvious choice for pesto, oil-based sauces, tomato sauces, as well as fish and seafood.
Also available in a non-wholegrain version.
Not all pasta is created equal
To achieve fast and efficient industrial production, modern conventional pasta is made in Teflon molds. Teflon releases easily, but gives the pasta a smooth surface, which means it can’t hold onto the sauce. The result is that the sauce slides off and collects at the bottom of the plate.
Zelected bronze pasta is instead made using the traditional method.
A bronze pasta die gives the pasta a naturally rough, porous texture. The seemingly relatively small difference between Teflon and bronze dies, however, has a huge impact on the taste experience. Bronze pasta grips the sauce better, captures the flavor, and gives you a truly authentic eating experience. Bite after bite.
But texture isn’t the only secret. Unlike conventional pasta, which is dried quickly at high temperatures, bronze pasta goes through a slow drying process.
The drying takes place at low temperatures and lasts up to 12 hours. The process preserves the wheat’s aroma, natural flavor, and nutritional value—something you can’t achieve with rapid drying.
The result is that with bronze pasta you get a shape-holding pasta that cooks perfectly al dente in just 10 minutes and turns a simple pasta dish into an authentic Italian meal.
How to cook your pasta “The italian way”
Cook pasta “The italian way”. An old Italian rule of thumb for cooking the perfect pasta is “10‐100‐1000”:
10 g salt
100 g pasta
1000 g = 1 liter water
Bring the water to a boil, add salt and pasta, turn down to medium heat, and cook the pasta uncovered.
Drain the pasta in a sieve or colander, and enjoy it with your favorite sauce or one of our pestos.
Cooking time 9‐11 minutes.
...
| Energy | 1516 kJ / 358 kcal |
|---|---|
| Fat | 1.5 g |
| Of which saturated fatty acids | 0.4 g |
| Carbohydrates | 72 g |
| Of which sugars | 3.0 g |
| Protein | 12 g |
| Salt | 0 g |
| Dietary fiber | 7.9 g |
