De Cecco No. 7 Linguine-1 lb.-20/Case
Dececco Imported Pasta
SKU: 393473
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours. It is excellent just with butter and sage, or combined with fresh tomato based sauces, with vegetables and aromatic herbs, or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers. It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger. Available in 16.0 oz and 5 lb pack. • Cooking time: 12 min - Al dente: 10 min
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Bronze drawn, we craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Bronze drawn, we craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce
| Item Status | STK |
| Material | Food |
| Uom | Case |
| Processing Time | 5-10 Business Days |
| Size | 1 lb. |
| Global Product Type | Linguini |
| Pallet Quantity Per Layer | 21 |
| Pallet Quantity | 84 |
| Hazardous Material | No |
| Mpn | VSA0007 |
| Case Pack | 20/Case |
| Shelf Life | 1080 |
| Country Of Origin | IT |
| Brand | DE CECCO |
| Manufacturer | F.lli De Cecco Di Filippo Fsm SPA |
| Packaging Units | 20/EA |
| Global Product Group | Pasta/Noodles - Not Ready to Eat (Shelf Stable) |
| Storage Instructions | Store Away From Heat, Humidity And Direct Sunlight |
| Preparation Instructions | For A Perfect Cooking: Use 6 Quarters Of Water Per 1 Lb Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time. Cooking Time: 10-12 Min. |
| Serving Suggestion | For A Perfect Cooking: Use 6 Quarters Of Water Per 1 Lb Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time. Cooking Time: 10-12 Min. |
| Cooking Instructions | Boil, Boil |
| Ingredients | Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).Contains Wheat.May Contain Soy. |
| Allergens | May Contain Eggs And Their Derivates, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives, May Contain Eggs And Their Derivates, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives |
| Calcium: 15 Milligrams | 0% Of Daily Recommendation |
| Carbohydrate, Total; Method Of Determination Unknown Or Variable: 40 Grams | 15% Of Daily Recommendation |
| Cholesterol; Method Of Determination Unknown Or Variable: 0 Milligrams | 0% Of Daily Recommendation |
| Fat, Saturated (fatty acids, total saturated): 0 Grams | 0% Of Daily Recommendation |
| Iron (iron, total): 1.7 Milligrams | 10% Of Daily Recommendation |
| Dietary Fibre, total (fibre, total dietary; Wenlock modification): 2 Grams | 6% Of Daily Recommendation |
| Potassium: 139 Milligrams | 4% Of Daily Recommendation |
| Sodium: 0 Milligrams | 0% Of Daily Recommendation |
| Niacin, Preformed: 3.5 Milligrams | 25% Of Daily Recommendation |
| Protein, Total; Method Of Determination Unknown Or Variable: 8 Grams | 16% Of Daily Recommendation |
| Riboflavin: 0.2 Milligrams | 20% Of Daily Recommendation |
| Thiamin: 0.5 Milligrams | 45% Of Daily Recommendation |
| Vitamin A; Calculated By Summation Of The Vitamin A Activities Of Retinol And The Active Carotenoids: 0 Micrograms | 0% Of Daily Recommendation |
| Fat, Total (fat, total): 1 Grams | 1% Of Daily Recommendation |
| Folate, Dietary Folate Equivalents: 186 Micrograms | 50% Of Daily Recommendation |
| Folic Acid, Synthetic Folic Acid: 111 Micrograms | 30% Of Daily Recommendation |
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