'little tongues';[1] English: /lɪŋˈɡwiːni/; sometimes anglicized as linguini)[2][3] is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat.

[8] Linguine is typically available in both white flour and whole-wheat versions, but was originally made with durum wheat.

[1] Linguine, a type of flattened spaghetti, was initially documented in the 1700s in Genoa, Italy, by Giulio Giacchero, an economist writer; Giacchero, author of a book on the economy of Genoa in the 1700's, writes about linguine served with green beans, potatoes and a Genovese specialty—basil pesto.

[13] Liguria is the coastal region in far northwest Italy on the Ligurian Sea, dominated by the ancient port of Genoa.

[15] Wheat can also be ground into whole-wheat flour, then kneaded with water to make whole grain linguine.