Pasta | Vegan Low Fat Diabetic Diet (monitor carbs) High Fiber Diet (if whole wheat)

Wheat Linguine

Triticum aestivum Allergens: Wheat
Wheat Linguine

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Durum Wheat Semolina

The Forktionary Angle

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Definition

A type of flat, narrow pasta, similar to fettuccine but thinner, made from durum wheat.

Sensory Profile

TasteStarchy, Mild, Slightly Nutty
TextureFirm (al dente), Chewy, Smooth
AromaCereal, Cooked Wheat
AcidityLow

Technical Metrics

Nutrition Facts

Per 80 g (dry)
Calories157 kcal
Total Fat0.9 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein5.5 g
Total Carbohydrate30.9 g
Dietary Fiber1.5 g
Total Sugars0.8 g
Calcium8 mg
Iron0.9 mg
Potassium110 mg

Chef’s Secret

Always taste your pasta a minute or two before the package recommended cooking time to ensure it reaches your preferred al dente texture.

Substitutions

Best Match

Wheat Spaghetti

1:1

Most common substitute, similar shape, and cooking properties.

Fettuccine

1:1

Wider flat noodle, good for heavier sauces, slight texture difference.

Tagliatelle

1:1

Similar flat noodle, often richer due to egg content, if using fresh.

Gluten-Free Linguine

1:1

For dietary restrictions, though texture and taste may vary slightly.

Buying Guide

Check for 100% durum wheat semolina for best quality. Store in a cool, dry place.

Flavor Pairings

Pesto Clam Sauce Marinara Olive Oil & Garlic Seafood Vegetables