User:Saania Saxena/Linguine/Bellamrome Peer Review

General info
Saania Saxena
 * Whose work are you reviewing?


 * Link to draft you're reviewing:User:Saania Saxena/Linguine
 * Link to the current version of the article (if it exists):Linguine

Evaluate the drafted changes
(Compose a detailed peer review here, considering each of the key aspects listed above if it is relevant. Consider the guiding questions, and check out the examples of what feedback looks like.)

Lead: I think the introductory paragraph is very detailed and shows what the topic is going to be about. I know this was part of the original article, but I think some of that information could be placed into the history paragraph, and the sentence about where it was originated could potentially be moved towards the beginning of the paragraph just for a smoother transition into the details. I also liked how you added the National holiday as I found that interesting and something readers could find entertaining as well.

Content: The history paragraph portrays a good sense of flow throughout the body. Just something to think about is if there's a name to the dish that Giacchero made? Maybe that's something to consider adding (if there was) as it could also be captivating for others to read and learn. Another question I had was during the 1700s in Genoa, if Linguine was historically made differently than it is today, and if so, how? Or if not, is the process different in other parts of the country or internationally? I think maybe even a subheading for this information could add to the article as a whole of the dishes in different parts of the country if possible. I did like how you reiterated the linguine dishes and components mentioned in the history paragraph into it's own section which I found helpful.

Tone: The information added was strictly neutral and informational. I did not feel compelled to like or not like these noodles.

Sources/References: I noticed maybe the information in the history section was found in other sources which may have been hard to summarize since it seemed to be the same in other sources, but maybe just adding a citation within the second sentence could help with that if needed.

Organization: The general flow of the article is easy to read and find information. If decided to add the suggestions above, I think organizing the headings somewhat chronologically would allow the smooth transition of information, for example after the lead paragraph, the history, historical uses/preparation, international preparation, etc.

Images and Media: The original image is a good picture that shows what the lead is talking about, however, I think adding maybe one of the historical dishes or the one Giacchero put together would capture the essence of Linguine's historical ideas.

Overall, I think this article looks great! Something I was thinking about as well is if the goal is to expand a little more, adding a nutrition section, are there activities associated with Linguine (like on National Linguine Day)? Are there different annunciations of Linguine in other parts of the country? What sets it apart from trenette, or are they used interchangeably? I also noticed a lot of different types of noodles are made with eggs and flour, some having more specific types of flour than others. Is there an economic or accessibility reason for this? This may be a sub-heading to add within the article as it could explain why Linguine is/is not popular (or consumed) in certain parts of the world, but it also might be a stretch. The Gnocchi article may be helpful as it shows the international uses of the noodle and differences.