10 Best Linguine Brands for Pasta Perfection

Linguine, the flattened cousin of spaghetti, offers a delightful texture and versatility in pasta dishes. Choosing the right brand can elevate your culinary creations from good to exceptional. While many pasta brands focus on spaghetti, there are several excellent options for linguine lovers.

The best linguine brands combine high-quality durum wheat semolina with traditional Italian craftsmanship to produce pasta with ideal texture and flavor. These brands often have a long history of pasta-making expertise, some dating back over a century. They use carefully selected ingredients and time-honored production methods to create linguine that cooks evenly, holds sauce well, and provides a satisfying al dente bite.

When selecting linguine, consider factors such as the pasta’s origin, protein content, and cooking characteristics. Italian-made pasta often stands out for its quality, but some domestic brands also offer excellent products. Brands that use high-protein wheat tend to produce pasta with superior texture and flavor, making them worth seeking out for discerning pasta enthusiasts.

History and Evolution of Linguine

A steaming bowl of linguine surrounded by various types of pasta, with images of historical figures and Italian landmarks in the background

Linguine, meaning “little tongues” in Italian, originated in the Liguria region of Italy. This long, flat pasta shape emerged as a variation of the more common spaghetti.

Traditionally made from durum wheat semolina, linguine gained popularity due to its versatility and ability to pair well with various sauces. Its flat shape provides more surface area than round pasta, allowing it to hold sauces more effectively.

As pasta production techniques advanced, artisanal pasta makers began using bronze dies to extrude linguine. This method creates a rougher texture on the pasta’s surface, enhancing its ability to cling to sauces.

Linguine’s popularity spread beyond Italy’s borders in the 20th century. It became a staple in many Italian-American restaurants and households, often served with seafood or pesto sauces.

Today, linguine is produced by both large-scale manufacturers and small artisanal pasta makers. Many brands focus on using high-quality durum wheat and traditional production methods to create authentic, flavorful pasta.

The evolution of linguine continues as pasta makers experiment with alternative flours and flavors. Some artisan producers now offer whole wheat, gluten-free, or vegetable-infused variations of this classic pasta shape.

Determining Quality in Pasta Brands

A variety of linguine brands lined up on a wooden table, each package displaying its unique design and label. A steaming pot of boiling water sits in the background

When evaluating pasta brands, several factors contribute to overall quality. The texture of the pasta is crucial, with the best Italian pasta brands producing noodles that achieve the perfect al dente consistency when cooked.

High-quality pasta is typically made from 100% durum wheat semolina. This ingredient gives pasta its characteristic golden color and helps it maintain its shape during cooking.

Bronze-cut pasta is often considered superior. This traditional production method creates a slightly rough surface texture that allows sauces to cling better to the noodles.

Protein content can be an indicator of pasta quality. Brands with higher protein percentages generally produce firmer noodles that hold up well during cooking.

A simple at-home test can help assess pasta quality:

  • Place dry pasta in room temperature water
  • Check after a couple of hours
  • High-quality pasta remains compact
  • Minimal starch should be released into the water

When cooked, quality linguine should have a firm bite and not become mushy or fall apart. The best brands maintain their texture even when slightly overcooked.

Reputable Italian pasta brands often have long-standing traditions and use time-tested production methods. These factors can contribute to a consistently high-quality product.

Prominent Linguine Brands Overview

A colorful array of linguine brands arranged on a kitchen countertop, with various packaging designs and logos visible

Several Italian pasta manufacturers have established themselves as leaders in producing high-quality linguine. These brands are known for their commitment to traditional methods, use of premium ingredients, and consistent texture and flavor profiles.

Barilla

Barilla, founded in 1877, is one of the most recognized pasta brands globally. Their linguine is made from 100% durum wheat semolina and water, resulting in a pasta that maintains its shape and texture during cooking.

Barilla’s linguine has a medium thickness and a slightly rough surface, which helps sauce adhere better. The pasta cooks to al dente in about 11 minutes, offering a firm bite and pleasant chew.

The brand is widely available in supermarkets and offers a consistent product at an affordable price point. Barilla linguine is versatile, suitable for both light and hearty sauces.

De Cecco

De Cecco, established in 1886, is renowned for its high-quality pasta production. Their linguine is made using bronze dies, which create a rougher surface texture that helps sauces cling better to the pasta.

The brand uses a slow drying process at low temperatures, preserving the pasta’s flavor and nutritional value. De Cecco linguine has a slightly thicker gauge compared to some other brands, providing a satisfying bite.

De Cecco’s commitment to quality ingredients results in a pasta that maintains its shape and texture even when slightly overcooked. The linguine pairs well with both delicate and robust sauces.

Garofalo

Garofalo, with roots dating back to 1789, produces premium pasta using carefully selected durum wheat semolina. Their linguine stands out for its golden color and slightly rough texture, achieved through bronze die extrusion.

The pasta undergoes a slow drying process, which contributes to its excellent cooking performance. Garofalo linguine maintains its shape and offers a firm texture when cooked al dente.

Known for its rich flavor and ability to absorb sauces well, this linguine is a favorite among pasta enthusiasts. It’s particularly well-suited for traditional Italian seafood dishes.

Rustichella d’Abruzzo

Rustichella d’Abruzzo is a artisanal pasta maker known for its commitment to traditional methods. Their linguine is made using bronze dies and dried slowly at low temperatures, resulting in a rough texture that holds sauces exceptionally well.

The pasta is made from a blend of Italian durum wheat semolina, providing a rich, nutty flavor. Rustichella d’Abruzzo linguine has a slightly thicker gauge and requires a longer cooking time, typically around 13-15 minutes.

This brand is prized by chefs and pasta connoisseurs for its superior taste and texture. It pairs exceptionally well with olive oil-based sauces and seafood preparations.

Pastificio Di Martino

Pastificio Di Martino, founded in 1912 in Gragnano, Italy, is known for producing high-quality pasta using traditional methods. Their linguine is made from 100% Italian durum wheat semolina and spring water from the Lattari Mountains.

The pasta is extruded through bronze dies and dried slowly at low temperatures, resulting in a rough texture that holds sauces well. Di Martino linguine has a medium thickness and cooks to al dente in about 11 minutes.

Known for its excellent flavor and cooking performance, this linguine is favored by many professional chefs. It pairs well with a variety of sauces, from light olive oil-based ones to richer cream or tomato sauces.

La Molisana

La Molisana, established in 1912, is a pasta brand that prides itself on using high-quality durum wheat from the Molise region of Italy. Their linguine is made using bronze dies, creating a rough texture that helps sauce adhere to the pasta.

The brand employs a low-temperature drying process, which preserves the pasta’s flavor and nutritional value. La Molisana linguine has a medium thickness and cooks to al dente in about 11 minutes.

Known for its excellent cooking performance and ability to maintain its shape, this linguine is suitable for a wide range of recipes. It pairs particularly well with seafood and vegetable-based sauces.

Rao’s Homemade

Rao’s Homemade, an offshoot of the famous New York City restaurant, offers a premium linguine made from high-quality durum semolina flour and water. While less traditional than some Italian brands, Rao’s has gained popularity for its excellent taste and texture.

The linguine has a medium thickness and a slightly rough texture that helps sauce adhere well. It cooks to al dente in about 8-10 minutes, offering a firm bite and pleasant chew.

Rao’s linguine is known for its ability to maintain its shape and texture during cooking. It pairs well with a variety of sauces, including Rao’s own line of pasta sauces.

Types of Pasta and Their Uses

A table with various types of pasta arranged neatly, including linguine, with accompanying labels indicating their best uses

Pasta comes in a vast array of shapes, each suited for specific culinary applications. Spaghetti, long and thin, pairs well with light tomato sauces or olive oil-based dressings.

Penne, tube-shaped with angled ends, excels in hearty meat sauces and baked dishes. Its ridged counterpart, penne rigate, offers better sauce adhesion.

Rigatoni, larger tubes with ridges, stand up to chunky sauces and are ideal for casseroles. Fusilli’s corkscrew shape traps sauces effectively, making it perfect for pasta salads.

Bucatini, a thick spaghetti-like pasta with a hollow center, works wonderfully with robust sauces. Ravioli and tortellini, filled pasta varieties, shine in broths or with light sauces.

Rotini’s tight spiral shape is excellent for holding onto thick, chunky sauces. Orzo, resembling large grains of rice, is often used in soups or cold salads.

Shaped pasta, like farfalle (bow-tie) or conchiglie (shells), adds visual interest to dishes and holds sauces well in their nooks and crannies.

The choice of pasta shape can significantly impact a dish’s texture and flavor profile, making it an essential consideration in Italian cuisine.

Alternative Pasta Options

A table with assorted linguine brands, surrounded by colorful pasta ingredients and cooking utensils

Pasta lovers seeking variety have numerous options beyond traditional wheat-based linguine. Gluten-free pasta offers choices for those with dietary restrictions or preferences. Popular varieties include chickpea pasta, which provides extra protein and fiber.

Egg pasta delivers a richer flavor and texture compared to standard dry pasta. It’s often found in fresh pasta sections of grocery stores. Fresh pasta generally cooks faster and has a more delicate texture than dried varieties.

For those watching their carbohydrate intake, zucchini noodles (zoodles) serve as a low-carb alternative. They can be easily made at home with a spiralizer or purchased pre-spiralized.

Boxed spaghetti remains a convenient option, with many brands offering whole grain or vegetable-enriched versions. Store-brand pastas often provide similar quality at a lower price point.

Some alternative pasta options include:

  • Brown rice pasta
  • Quinoa pasta
  • Red lentil pasta
  • Shirataki noodles
  • Soba noodles

These alternatives vary in taste, texture, and nutritional content. Experimenting with different types can add variety to meals while catering to specific dietary needs or preferences.

Shopping for Linguine

A variety of linguine brands displayed on shelves in a grocery store. Bright packaging and labels indicate different types and flavors

When searching for high-quality linguine, grocery stores offer a variety of options. Look for brands that use premium durum wheat semolina for authentic Italian texture and flavor.

Whole Foods 365 Everyday Value linguine provides a good balance of quality and affordability. This brand uses organic ingredients and offers consistent results when cooked.

For those seeking the best overall pasta, consider premium Italian imports. Brands like De Cecco and Barilla are widely available and deliver restaurant-quality linguine.

Check the packaging for bronze-cut pasta, which has a rougher texture that helps sauce adhere better. This method is used by many top pasta makers.

Compare prices across different stores, as pasta costs can vary significantly. Bulk purchases may offer savings for frequent pasta consumers.

Read ingredient lists carefully. The best linguine typically contains only durum wheat semolina and water. Avoid brands with unnecessary additives or preservatives.

Store linguine in a cool, dry place to maintain freshness. Properly stored, dried pasta can last for months, making it a pantry staple.

Preparation and Cooking Tips

A chef twirls linguine into a pot of boiling water. Packages of different pasta brands are scattered on the counter

For perfectly cooked linguine, start with a large pot filled with 4 quarts of water per pound of pasta. Add 1-2 tablespoons of salt to enhance flavor. Bring the water to a rolling boil before adding the noodles.

Cook linguine for 9-13 minutes, stirring occasionally. Test for doneness around the 8-minute mark by tasting a strand. Aim for al dente texture – firm to the bite but not crunchy.

Reserve 1/2 cup of pasta water before draining. This starchy liquid helps sauces adhere to noodles. Drain pasta but don’t rinse, as the starches help sauce cling.

Linguine pairs well with many sauces. Try classic cacio e pepe by tossing with grated pecorino, black pepper, and pasta water. For a lighter option, coat with fresh pesto.

Hearty sauces like Bolognese or clam sauce complement linguine’s shape. The flat noodles hold up well to chunky ingredients.

For cold pasta recipes, cook linguine 1-2 minutes less than package directions. Drain and rinse with cold water to stop cooking. Toss with olive oil to prevent sticking.

Pairing Sauces and Linguine

A steaming plate of linguine sits next to a variety of colorful sauces, ready to be paired and enjoyed

Linguine’s flat, narrow shape pairs wonderfully with a variety of sauces. Its texture allows sauces to cling well, enhancing each bite.

Light, oil-based sauces complement linguine beautifully. Pesto, with its vibrant basil flavor and smooth consistency, coats the noodles evenly.

For a classic Roman dish, cacio e pepe combines perfectly with linguine. The cheese and black pepper create a simple yet flavorful sauce that adheres to the pasta.

White wine sauces and creamy Alfredo also work well with linguine. These sauces coat the strands without overpowering the pasta’s delicate texture.

Tomato-based sauces can be paired with linguine too. Opt for smoother varieties rather than chunky ones to maintain the pasta’s elegant profile.

Hearty sauces like Bolognese can be used, but sparingly. The meat should be finely ground to avoid overwhelming the linguine’s slender shape.

Seafood sauces, particularly those featuring clams or shrimp, are excellent choices. They complement linguine’s coastal Italian origins.

Popular Sauce Pairings for Linguine:

  • Lemon and olive oil
  • Garlic and herb
  • Light cream sauces
  • Classic marinara
  • White clam sauce

When selecting a sauce, consider the linguine’s ability to hold it. The goal is to achieve a harmonious balance between pasta and sauce.