Squid ink tagliolini
The black that is an ingredient
- Colornero di seppia
- Pack size250 g
- Cooking timeApproximately 8 minutes
- AllergensGluten, squid ink.
€3,14
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Black is not a dye: it's squid ink, and as such, it's an ingredient in its own right. In the dish, it becomes a dark paste that the fish recognizes as its own.
About eight minutes, without stirring until the end.
In the kitchen
How long it takes, and what goes on top.
Do not stir the pasta while cooking, except at the end.
Goes well with Seafood, clams, crustaceans, white fish.
The pasta workshop
What is inside, and how it is made.
The sauce slides off and gathers at the bottom of the plate.
The bronze die leaves the surface rough: the sauce finds a grip and stays on the pasta instead of sliding into the plate.
- Ingredients
- Durum wheat semolina, water, cuttlefish ink 2%
- Allergens
- Gluten, squid ink.
- Origin
- Country of wheat cultivation: Italy. Country of milling: Italy
- Storage
- Three years from the date of production in a cool and dry place away from light
- Best before
- Three years from the date of manufacture
Average values per 100 g
| Energy (kcal) | 346 Kcal |
|---|---|
| Energy (kJ) | 1446 Kj |
| Fat | 1,5 g |
| of which saturates | 0,3 g |
| Carbohydrate | 72 g |
| of which sugars | 3,5 g |
| Protein | >12 g |
| Salt | 0g |
The semolina
| Moisture | <12,5% |
|---|---|
| Ash | <0,90% on dry matter |
| Technical protein | 11g |
On the same stall
Two ways to look: the same line, or the same color.
Pasta Bertoli
A family farm in Santa Luce: it sows its own organic wheat, mills it and extrudes it through bronze dies without it ever leaving the gate. A closed supply chain, slow drying up to thirty hours, two ingredients only.
Step inside Pasta BertoliWheat grown on the farm, bronze dies, slow drying · province of PI
The whole stall
Every color is an ingredient declared on the label.
