All the energy of our Adriatic Sea from the first fork. With a characteristic dark color, they are perfect in combination with condiments with colors that create contrast: in this way they are also pleasing to the eye. Products with durum wheat semolina and 100% Italian fresh eggs.
This Black Pasta is a thinner variety of tagliatelle pasta. It is long, paper-thin, and cylindrical in shape; it can cook to a perfect al dente in less than 3 minutes. Tagliolini al Nero Seppia by Spinosi is made with squid ink, giving it a black hue and briny flavor.
Suggestions: Try cooking this Black Pasta in some Seafood Broth! Also, serve it with squid or other seafood, such as crabmeat or crawfish. For extra flavor, try it with sauce made with chunky tomatoes, olives, and capers.
Ingredients: Durum wheat semolina , fresh eggs 33.4%, cuttlefish ink 2%, salt
The Spinosi family makes award-winning pasta by mixing whole fresh eggs and durum wheat semolina.