Below is a list of all known varieties for Linguine. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Linguine (Basil Infused) | Linguine infused with basil for a fragrant, green pasta. |
| Linguine (Bronze-Cut) | Linguine extruded through bronze dies, ideal for clinging to pesto or thin, oil-based sauces. |
| Linguine (Bronze-Cut, Fine) | Linguine extruded through bronze dies, cut slightly finer than standard size. |
| Linguine (Finer Cut/Small) | A slightly thinner version of Linguine, similar to Bavette, for delicate seafood or oil-based sauces. |
| Linguine (Garlic Infused) | Linguine infused with dried garlic for an intense base flavor. |
| Linguine (Lemon and Basil) | Linguine pasta dough infused with lemon zest and fresh basil, giving the pasta a bright, aromatic flavor ideal for summer seafood dishes. |
| Linguine (Spinach/Green) | Ribbons infused with spinach puree for a green color and subtle earthy flavor. |
| Linguine (Squid Ink) | Linguine pasta dough colored and flavored with squid or cuttlefish ink, resulting in a deep black color and subtle briny taste, excellent for seafood. |
| Linguine (Tomato Dough) | Linguine infused with tomato puree for a red color and subtle sweetness. |
| Linguine (Tricolor) | A mix of plain, spinach, and tomato linguine. |
| Linguine (Whole Wheat) | Long, flat ribbons made from whole wheat flour, often paired with pesto or vegetable sauces. |