Linguine is one of our favourite types of long pasta to cook with and is the perfect accompaniment for tasty seafood recipes like our Venetian Seafood Linguine and our Linguine with Amalfi Lemon and Prawns. Whilst using dried linguine or shop bought fresh linguine for these dishes will work just fine, we think that if you’ve got a little more time on your side, then nothing beats making your own fresh pasta from scratch. Follow our simple recipe below to give it a try or watch the video below to learn directly from Chef Roberta.
How to Make Fresh LinguineServes: 2 people
Prep Time: 1 hour
Calories per serving: 468 kcal
- 200g semolina flour or durum wheat flour, finely ground
- 100ml warm water
- Pinch of salt
- Rolling pin
- Wooden board
- Sharp knife
- Pasta machine with linguine attachment
Step 1: Making the dough
- On a clean work surface or wooden board, pile the flour into a mound.
- Make a well in the centre of the mound and gently pour the water into the well.
- Using a fork, slowly pulling the flour from the sides until the water has all been absorbed by the flour. As the mixture thickens, start using your hands or a scraper to continue incorporating the flour.
Step 2: Kneading the dough
- Clean your work surface and lightly flour it.
- Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high, and pressing down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand.
- Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.
- Reform the ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.
- Repeat the process for about 10-20 minutes until the dough is smooth and silky.
- Roll the dough into a smooth ball.
Step 3: Letting the dough rest
- Place the dough in a bowl and cover with a tea towel.
- Let the dough rest for about 1 hour at room temperature or up to 1 day in the fridge.
- If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.
Step 4: Rolling the pasta
- Lightly flour your surface.
- Shape the dough into a rough circle. You can divide the dough in half to make it easier to roll out.
- With a rolling pin, begin rolling the dough. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is about 3mm thick. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.
- You can also use your pasta machine to roll out the dough, starting with a thick setting and gradually making it thinner.
Step 5: Creating the Linguine
- To make the shape of the linguine you need a linguine attachment for your pasta machine. Select the correct cutter and secure this onto your machine and then feed the pasta sheet through.
- Leave the ribbons to dry for around 15 minutes. You can do this either by hanging them from a pasta rack or laying them out separately on a clean tea towel.
Step 6: Cooking the Linguine
- Bring a large pot of generously salted water to a boil.
- Add your pasta and cook for 3-4 minutes, or until al dente.
- When cooked, drain the pasta and transfer to your sauce. Buon appetito!
At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.