Linguine al nero di seppia 250g

The linguine owes its black colour to the added squid ink. Squid ink not only affects the colour, it also gives the pasta a shellfish taste. Most squid ink pastas lose colour during cooking: the pasta looks vague and grey when it’s being served. Linguine al Nero di Seppia is made without egg and therefore it will always keep that gorgeous intense black colour.

The linguine is made with the best durum wheat semolina and wheat germ. Durum wheat semolina is the core of the wheat: this is harder and better in quality than 'normal' wheat and ensures that the pasta gets more flavour. The pasta is made with bronze moulds: this gives it a rough texture so that sauce will stick better. After that, it’s slowly dried for hours to bring out the best of all flavours. A pretty labour-intensive job, but that’s the only way to get the best pasta.

This Linguine al Nero di Seppia is made according to a Tuscan family recipe. It contains no preservatives or food dye.