Ronzoni Linguine, No. 17

Ronzoni Linguine No. 17 is a familiar pantry staple: a 16-ounce cardboard box of long, flat pasta made from durum wheat semolina and enriched with B vitamins and iron. You’d spot it on the dry pasta aisle stacked with other shapes (spaghetti, fettuccine, penne), often near jarred tomato sauces, olive oil and boxed meal kits. It reads like a reliable, all-purpose pasta for weeknight tossing or company dinners — a heritage American brand with marketing that leans on longevity (“Since 1915,” “America’s Pasta Brand”) rather than trendy claims. The label is straightforward: no organic seal, no child-focused characters, and the ingredient list is short; the “enriched” wording offers a subtle health halo by highlighting added nutrients without implying whole-grain status. In plain terms this is an industrially processed dry pasta: semolina is milled, mixed, extruded into linguine and dried, and the final product is fortified. Sensory notes emphasize a smooth, slightly ridged ribbon that cooks to a firm, al dente bite when boiled 7–10 minutes; on the plate it carries light sauces — lemon-butter, garlic-and-olive-oil, or cream-based Parmesan — without losing texture. Packaging is a familiar shelf-friendly box (often with an inner liner or window on some SKUs); the ritual is simple and comforting: boil water, salt liberally, time the shape and toss with sauce, finishing with a splash of pasta water. In American grocery culture this product reads as dependable, nostalgic, and versatile — the kind of item shoppers buy by the box to anchor quick meals, family dinners and improvisational weeknights.