The semolina flour used for pasta production comes from grains that ensure a thickness that holds up very well during cooking. It is bronze-drawn pasta that is dried at low temperatures for a longer period of time.
Durum wheat semolina, cuttlefish ink 2.5%
Allergens: gluten and mollusks. Possible cross-contamination with: soy, mustard.
Shelf-life: 36 months
Average nutritional values per 100g of product
Energy: 371 kcal / 1551 kJ
Fats: 0.7 g of which saturated fatty acids: < 0.1 g
Carbohydrates: 78 g of which sugars 2 g
Proteins: 13 g
Salt: < 0.01 g
Le Tre Donne's Spaghetti with cuttlefish ink are excellent in their simplicity, perhaps seasoned only with some extra virgin olive oil. You can also add some tomato sauce, or they are great with anchovies to bring the taste of the sea back to the dish.
Cooking time: 8 min
€ 3,40
per 500g
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Le Tre Donne spaghetti with cuttlefish
Veneto
