Thanksgiving Specials are live! Snag some fresh pasta and more for Saturday Nov 21 Montpelier Thanksgiving Market or Sunday Nov 22 for on farm pick up!

Linguine Nere

Linguine Nere

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 Traditionally this dough is traditionally made with 00 wheat flour and eggs. We make ours fresh milled heritage 00 Ruby Lee wheat blended with a hard winter Vermont grown wheat and use orange rich farm eggs and yolks. Activated Charcoal turns this linguine into a vegetarian take on the classic squid ink linguine. 

Whether simply served tossed with some good olive oil, chili flakes and lemon zest, or with a bright summer tomato sauce, our fresh linguine nere will take this classic pasta staple up a notch.  Our personal favorite way to cook this pasta is "alla vongole" style. Clams and Mussels cooked with lots of garlic herbs and white wine with our saffron angel hair is sure to be a meal everyone will be talking about for months. 

Sold by the Pound. 1 Pound serves about 6 adults.

Ingredients: Wheat & Spelt Flours, Eggs

Contains: Wheat, Eggs

Suggested Sauce Pairing:

Roasted Tomato & Fennel, Tomato garlic and Basil, Pesto Rosso, Pepper alla Vodka