Tonnarelli 500 gr. for a simple pasta dish

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, cuttlefish ink (mollusc)
Cooking time: 3-4 minutes

Allergens: gluten (wheat) and molluscs (cuttlefish)
Storage advice: Store in a dry, dark place.