La Molisana Black Squid Ink Spaghetti Pasta No.615 500g
by La Molisana
Original price
$11.60
-
Original price
$11.60
Original price
$11.60
$11.60
-
$11.60
Current price
$11.60
La Molisana Spaghetti al Nero di Seppia Pasta No 32
"Spaghetti al Nero di Seppia" means Spaghetti with squid ink. The squid ink adds a dramatic black colour and hint of sea flavour to your dish.
Pairs well with creamy fish based sauces especially with strong fleshy fish and shellfish.
Cooking Time: 11 minutes
Regionality: Sicily and the northern Veneto region
Made using the best selection of the finest 100% Italian durum wheat and fresh mountain water, rich in mineral properties and low sodium content.
Making pasta is an art, and the La Molisana family has been perfecting it for four generations. The family-run business selects and mills its own durum wheat and controls the whole production chain from grain to table. Using bronze perforated metal plates that cut and shape the pasta. These bronze plates produce a finished pasta with a rough, porous texture. Bronze-die pasta absorbs sauce effectively, improving the mouthfeel and flavour of pasta dishes.
For the perfect pasta - Cook your pasta in salted Boiling Water. Use 1 litre of water per 100g of pasta. Boil the pasta for 11 minutes, for the perfect Al Dente Pasta.
100% Italian Durum Wheat Dry Pasta with squid ink, Bronze-die extruded, perfect for holding onto pasta sauces, Recylable paper packaging, Produced in Italy
"Spaghetti al Nero di Seppia" means Spaghetti with squid ink. The squid ink adds a dramatic black colour and hint of sea flavour to your dish.
Pairs well with creamy fish based sauces especially with strong fleshy fish and shellfish.
Cooking Time: 11 minutes
Regionality: Sicily and the northern Veneto region
Made using the best selection of the finest 100% Italian durum wheat and fresh mountain water, rich in mineral properties and low sodium content.
Making pasta is an art, and the La Molisana family has been perfecting it for four generations. The family-run business selects and mills its own durum wheat and controls the whole production chain from grain to table. Using bronze perforated metal plates that cut and shape the pasta. These bronze plates produce a finished pasta with a rough, porous texture. Bronze-die pasta absorbs sauce effectively, improving the mouthfeel and flavour of pasta dishes.
For the perfect pasta - Cook your pasta in salted Boiling Water. Use 1 litre of water per 100g of pasta. Boil the pasta for 11 minutes, for the perfect Al Dente Pasta.
100% Italian Durum Wheat Dry Pasta with squid ink, Bronze-die extruded, perfect for holding onto pasta sauces, Recylable paper packaging, Produced in Italy
Dietary Requirements