Grain
Long
Long pasta covers extruded or cut strands—spaghetti, linguine, bucatini, fettuccine, tagliatelle—meant to twirl with oil- or emulsion-based sauces. Dried durum strands stay firm (al dente) when timed well; fresh egg ribbons cook in minutes and suit butter and cream. Diameter and surface (smooth vs bronze-die rough) change how sauce clings. Boil in well-salted water, finish in the pan with sauce and a splash of cooking water for silkiness. Pair thin strands with lighter sauces and wider ribbons with richer ragù. Do not break strands for tradition’s sake unless the eater prefers shorter lengths; drain promptly so residual heat does not overcook.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.55 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.2 g
- Cholesterol 0 mg
- Sodium 4.78 mg
- Salt 0.01 g
- Total Carbohydrate 73.9 g
- Dietary Fibre 6 g
- Total Sugars 1.05 g
- Complex / starch 59.7 g
- Protein 9.65 g
- Water 11.4 g
- Energy 341 kcal
- Water 11.4 g
- Carbohydrates 73.9 g
- Protein 9.65 g
- Fat 2.55 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.2 g
- Omega-3 0.12 g
- Vitamins 53.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.68 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 26.4 µg
- Vitamin C 2 mg
- Vitamin E 0.69 mg
- Vitamin K 1.7 µg
- Minerals 234 mg
- Major Minerals 233 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.68 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 26.4 · vitamin-e: 0.69 · vitamin-k: 1.7 ·
Minerals
Long of Pasta: composition reflects this culinary part relative to the whole ingredient.
History
Long was separated in markets and kitchens as cooks specialised prep by plant or animal part.
Retail packing made long a familiar labelled form for home cooks.