The semolina flour used for pasta production comes from grains that ensure a thickness that holds up very well during cooking. This is bronze-extruded pasta that is dried at low temperatures for a longer period.
Semola di grano duro, acqua, nero di seppia in polvere 1.1%
Allergeni: glutine da grano, mollusco da nero di seppia. Possibile contaminazione crociata con: uova, soia, senape, pesce.
Shelf-life: 36 mesi
Valori nutrizionali medi per 100g di prodotto
Energia: 366 kcal / 1556 kJ
Grassi: 1,3 g di cui acidi grassi saturi: 0,3 g
Carboidrati: 76 g di cui zuccheri: 2,3 g
Proteine: 12 g
Sale: 0,10 g
Squid ink linguine is a very typical dish from the Italian coastal areas, particularly Liguria and also strongly tied to Venetian tradition. In this case, it is also recommended not to add any further seasoning, except for excellent fruity Extra Virgin Olive Oil with a nice savoriness. Pleasant with white wines and Valdobbiadene Prosecco DOCG.
Cooking time: 5 min
Thickness: 3mm
€ 2,90
per 250g
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ITALY
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Linguine with cuttlefish
Veneto
