{"product_id":"morelli-linguine-knoblauch-basilikum","title":"Linguine Aglio e Basilico – green pasta with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Aglio e Basilico by Pasta Morelli, green tagliatelle with garlic and basil from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eLong, flat durum wheat linguine from Antico Pastificio Morelli, flavored with natural garlic and basil concentrate and colored with dehydrated spinach. Bronze drawn, slowly dried at 50 °C and with fresh wheat germ in the dough. 250 g in a cardboard box, cooking time 8 to 9 minutes. Not an egg noodle, but a pure durum wheat pasta with a green touch.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Aglio e Basilico\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbon pasta made from Tuscan durum wheat semolina, refined with natural garlic and basil concentrates. Their characteristic green hue comes from finely dehydrated spinach in the dough, not from basil or eggs – this pasta is a pure durum wheat variety, also suitable for people avoiding eggs. Additionally, Morelli has been reincorporating fresh wheat germ into every batch of dough since 1860, which gives the pasta a bready, cereal scent when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eGreen noodles with an herbal-garlic scent\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, an intense aroma immediately greets you: warm garlic with a fresh, herbaceous basil note in the background. The linguine display a strong, natural green – the color comes from the dehydrated spinach in the dough. Sometimes lighter spots are visible where the spinach is unevenly distributed, and precisely this irregularity is a sign of quality in artisanal drying. The surface remains rough and matte, like all of Morelli's bronze-drawn linguine.\u003c\/p\u003e\n\u003cp\u003eWhen cooking, the small sensation that Morelli is famous for emerges: The pasta water turns slightly greenish – this time even more intensely due to the added spinach content – and a complex scent rises: first the garlic, then the basil, with the grainy wheat germ note underneath. On the palate, garlic dominates first with a pleasant, round, not sharp character. Then the basil opens up, and finally the wheat germ asserts its dark, bready depth. Three distinct layers that peel away cleanly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhat do linguine with garlic and basil go well with?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already brings so much flavor that it almost doesn't need sauce. Our tip for the simplest version: toss cooked linguine with a spoon of cooking water, a splash of cold-pressed olive oil, and shaved Pecorino in a pan. Nothing more is needed, and many won't want anything else afterwards.\u003c\/p\u003e\n\u003cp\u003eClassic accompaniments that pair well with the three basic aromas: a red tomato sugo with onions and thyme, a Pesto alla Genovese (yes, this doubles the basil note, but works surprisingly well), a lemon cream sauce with white fish, shrimp in olive oil with chili, or a grilled vegetable mix with zucchini, bell peppers, and cherry tomatoes. Particularly good with Mediterranean grilled meats like lamb skewers or grilled Mediterranean fish.\u003c\/p\u003e\n\u003cp\u003eFor cooking, bring 2.5 liters of water per 250 g of pasta to a rolling boil, salt with a tablespoon of sea salt, and add the linguine. Let simmer for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before draining – this will perfectly bind the sauce later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's Wheat Germ Secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eWheat germ is the heart of the grain, rich in vitamin E, vitamin D, and plant proteins. In industrial pasta production, it is removed during milling because it shortens the shelf life of the flour. Morelli takes the opposite approach: the freshly sieved germ is reincorporated into the dough immediately after milling. The family's motto is \"Siamo fatti di altra pasta,\" loosely translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in San Romano (Pisa province) and is now run by the fifth generation, siblings Lucia, Antonio, and Marco Morelli. The production facility is located in Montopoli V\/A, 30 kilometers from Pisa.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: The dough is bronze-drawn, spread on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface later binds any sauce better, and the slow drying preserves the flavors of the wheat and the nutrients of the germ.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e also share the same durum wheat semolina base and the same wheat germ content: the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper and the \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino\u003c\/a\u003e with red chili. In addition to the Linguine Aglio e Basilico, three variants are offered for three moods: herbal-warm, lemony-fresh, spicy-hot.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132197198,"sku":"040DAN0005","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-knoblauch-und-basilikum.jpg?v=1764853096","url":"https:\/\/nurgutes.eu\/en\/products\/morelli-linguine-knoblauch-basilikum","provider":"nur Gutes","version":"1.0","type":"link"}