Chitarrine with cuttlefish ink
Surely they are the most peculiar Chitarrine. Of an intense black that seduces through the window of food cellophane, they seem to want to jump out of the straw paper frame to plunge immediately into the cooking water and thus triumph in an even brighter black, a real ecstasy for the eyes. By smelling the cooking steam you can sense that imperceptible scent of cuttlefish ink that makes them so original. Enhanced with white fish sauces, they also taste great with vegetables and extra virgin olive oil. You have to taste it to understand that La Pasta di Aldo is The Egg Pasta.
COOKING TIME: 4/6 minutes
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Ingredients: durum wheat semolina, 32% eggs, cuttlefish ink (cuttlefish gland, salt, water) 2%
Shape: Long pasta
Thickness of the dough sheet: 1,8 ÷ 2,1 mm
Width: 2 mm
Appearance: black colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta
AVERAGE NUTRITIONAL VALUES (per 100g)
Carbohydrates: 64 g of which sugar 0,4 g
Fat: 5,5 g of which 1,7 g saturated
Protein: 15 g
Salt: 0,46 g
Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs, Molluscs and derivatives
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
Boil pasta in abundant water (2 L. per 100 g of pasta), salted when boiling. Do not mix the pasta in the first minute of cooking to preserve the length of the product. Cook over a high heat for the time indicated on the package, drain the pasta and sauté in the pan to let it absorb the sauce.
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