Equipment
Large pot
or Stock pot
Lid
Colander
or Sieve or slotted spoon
Ingredients
2 servings
Main
- 170 g fresh linguine, chilled or room temperature
Cooking Liquid
- 5678 ml water
Nutrition (per serving)
111
Calories
5g
Protein
26g
Carbs
1g
Fat
4g
Fiber
3g
Sugar
17mg
Sodium
Method
01
Fill a large pot with 5678 ml (6 quarts) of water, cover with a lid, and bring to a boil at 100°C (212°F).
02
Add the fresh linguine to the boiling water and stir briefly to separate the strands.
03
Cook the pasta for 1 minute once the water has returned to a boil.
1mLook for: Pasta should be opaque and float to the surface.Feel: Texture should be tender with a slight firm bite.
04
Drain the linguine into a colander and serve immediately with your choice of sauce.
Chef's Notes
- Fresh pasta cooks much faster than dried pasta; stay close to the pot to prevent overcooking.
- This pasta is traditionally paired with seafood or light vegetable-based sauces.
Storage
Refrigerator: 72 hours — Store in an airtight container with a light coating of oil to prevent sticking.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Toss in a pan with a splash of water or sauce over medium heat until warmed through.
