Linguine

The Saluzzi family is, first and foremost, a family that has joined forces and passed down to their children, who today represent the second generation, their knowledge, tenacity and determination to transform themselves from a grain-growing business into a pasta factory. This is where the selection of the finest grains and the preservation of prized varieties of ancient grains began, cultivars from their own territory, Basilicata: this is how the Linguine came to be. To understand the work behind a pack of Linguine, you need to follow the entire production process. A truly engaging production, different every year, with a supply chain guaranteed for artisan pasta, produced and processed within 10 km of the company, 100% from Basilicata. It starts with ploughing in August and ends with harvesting in July. Once ready, the wheat is threshed and transported to the storage silo, then carefully processed at the mill. At this point the semolina is ready for processing inside the pasta factory: the cycle includes kneading and passing through bronze die extrusion, which, besides giving the pasta its ideal rough texture, enhances its flavour and makes it more even. This is followed by drying at 40 °C, lasting from 14 to 34 hours depending on the different shapes. Slow, low-temperature drying leaves the organoleptic characteristics of the semolina unchanged and enhances the distinctive qualities of the finished product. Linguine made from Italian wheat are extremely versatile and lend themselves to recipes with the scent of the sea, such as linguine with scampi, linguine with fish cooked in a parcel, but also with pesto, and not just the traditional recipe with vegetable variations.