pasta with squid ink

...Tonnarelli are a type of spaghetti originating from Lazio, very similar to their Abruzzese cousin, the chitarrucci. However, they differ in some key details: they have a round shape, are slightly rougher in texture, and are traditionally made only with durum wheat semolina and water. Their simple and rustic flavor makes them perfect for a classic Roman "cacio e pepe" or ideal for vegan recipes, as they are egg-free.

... Characteristics: Ingredients: Coarse salt from Île de Ré, natural squid ink Weight: 100G Packaging: PET jar Origin: Made in France Usage: Sprinkle the squid ink salt over your grilled or steamed shellfish for an explosion of marine flavors. Add a pinch of this salt to your pasta for a touch of originality and a slight black coloration. Use it to season your fish fillets before grilling, pan-frying, or roasting in the oven. Reference:SEL00024...

...Durum wheat semolina, eggs, Squid ink (squid ink 40%, water, salt, and thickener sodium carboxymethylcellulose)...

...Our regional activity is entirely artisanal, which allows us to achieve superior quality in our products: gnocchi, squid ink specialty, tagliatelle, basil tagliatelle, spinach girelle, ricotta, meat cannelloni, cooked tomato sauce, basil tomato sauce, olive tomato sauce.

Company dedicated to the production and marketing of SQUID INK for canning and frozen fish, pasta, and food companies. It is available in various formats ranging from 0.200 g to 7 kg in jars, both frozen and refrigerated, featuring natural squid ink of high quality at very competitive prices. The company has been in business for over 20 years with great professionalism and product guarantee. If...