For the preparation of this special pasta, fresh nero di seppia (squid ink) is mixed with semolina and water from hard wheat, giving the pasta a beautiful black color and a slightly salty flavor. This pasta pairs perfectly with seafood.
The pasta is shaped using bronze molds and is dried for 22 hours at a temperature between a minimum of 36°C and a maximum of 55°C. Due to its rough and porous surface, it can absorb sauces and other ingredients well.
Ingredients: durum wheat semolina, water Cooking time: 3-4 minutes
We gebruiken cookies op deze website om uw interacties op de site te bekijken. Door deze te accepteren, gaat u akkoord met het gebruik van zulke cookies.
Manage cookies
