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La Molisana Linguine integrali n.6

Branded pasta ✔ Checked: 10.2026 · sources: 2 Updated:

La Molisana Linguine integrali n.6: long, flat dry pasta shaped like a narrow ribbon by La Molisana (La Molisana Le Integrali range, No. 6); ingredients: wholegrain Italian durum wheat semolina.

La Molisana Linguine integrali n.6 is long, flat dry pasta shaped like a narrow ribbon made by the Italian brand La Molisana. The product belongs to the La Molisana Le Integrali range. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. In La Molisana's numbering the shape is No. 6: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.

The official site names the main ingredients: wholegrain Italian durum wheat semolina. Cooking time according to the official site: 11 minutes. Pack sizes: 500 g.

The flat surface carries pesto, seafood and other smooth sauces that cling to it. Classic dishes for this shape: pesto and aglio, olio e peperoncino. Allergens: gluten (wheat).

Facts

Raw materialWholegrain Italian durum wheat semolina
Duration11 min
Main usePesto, aglio, olio e peperoncino
House rangeLa Molisana Le Integrali
containsWhole wheat flourcontains🌾Durum wheatkind ofLa Molisana Le In…kind ofLinguinetowardia.com
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How it connects to Pasta

La Molisana Linguine integrali n.6 → kind of → Linguine → related → 🧀 Parmesan ← related ← 🍝 Pasta

Frequently asked questions

How long do you cook La Molisana Linguine integrali n.6?

11 minutes, according to the official La Molisana website.

What does n.6 mean in the name La Molisana Linguine integrali n.6?

It is the shape's number in the La Molisana catalogue and identifies this exact cut and size. Other brands number their shapes differently.

What to read next

  • Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.

Similar

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Sources

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