Linguine

Dry linguini is a type of long, thin pasta, similar to spaghetti but slightly wider and flatter. Its name comes from the Italian linguine, meaning "little tongues," referring to its distinctive shape. It is a very popular ingredient in Italian and Mediterranean cuisine, especially used to accompany light sauces based on oil, seafood, or vegetables.

Dry linguini is made primarily from durum wheat flour and water, giving it a firm texture that holds up well to cooking. Being dry, it has a long shelf life and is ideal for storage in pantries. In most Latin American countries, it is also known as linguine seco or simply pasta seca tipo linguini.

Among its nutritional properties, dry linguini is a good source of complex carbohydrates that provide sustained energy. It also contains some protein and low levels of fat, making it a balanced food to incorporate into various diets. To cook it properly, it is recommended to boil it in plenty of salted water until al dente, preserving its texture and flavor to enhance any recipe.