Handmade Linguine pasta

The Linguine are a type of long pasta, made of durum wheat flour. They belong to the same Genoese family as the Bavette and the Trenette (in Genoese dialect “trena” means “strings”). Unlike spaghetti, that have a round section, Linguine have a rectangular section; they are the flat version of the “spaghetti”. Like most of the “fresh egg” pasta types they probably descend from the “lagane”, wide ribbons of fresh egg pasta used to cook a dish similar to the current lasagne.

Handmade Linguine pasta


  • 1 lb + 8 oz of durum wheat flour

  • 1 egg

  • 1 cup of water


Pour the flour into a shallow pan (preferably a copper or terracotta one).
Build up a fountain with the flour and place the egg and the water in the middle.
With a fork, mix the ingredients into a dough.
Keep kneading the dough with your hands until the mixture is smooth and elastic.
Roll the dough into a ball and wrap it with kitchen transparent film. Let it rest for about 1 hour.
Slightly sprinkle the pastry board with some flour and roll out the dough with a rolling pin until about 3 mm thick.
With a pasta cutter wheel, cut the pasta into strips about 5 mm wide.
Let them dry on a tablecloth sprinkled with a bit of flour.


Buon Appetito!