Spinosi Squid Ink Tagliolini + Seppia Pasta With Eggs
Spinosi Squid Ink Tagliolini + Seppia Pasta With Eggs

Alternative Views:

Our Price: $10.80

Stock Status:In Stock


Spinosi Tagliolini with Seppia Egg Pasta is a premium Italian pasta made using only the finest ingredients. The tagliolini pasta is crafted from durum wheat semolina and fresh eggs, giving it a rich and authentic taste. The addition of seppia, or cuttlefish ink, infuses the pasta with a distinct and savory flavor that is both delicious and unique.

Each package contains 250 grams of pasta, which is enough to serve four people. The pasta has a thin and delicate texture that pairs perfectly with seafood, such as shrimp or scallops, and is also delicious with a simple tomato sauce. Cooking the pasta is quick and easy, with a recommended cooking time of just three minutes.

Spinosi Tagliolini with Seppia Egg Pasta is a true gourmet delicacy that will elevate any meal to the next level. Order now and experience the authentic taste of Italy in your own home.

Ingredients: durum wheat semolina, whole fresh eggs 33.4%, seppia 1.83%.

Net weight 8.8oz/250gr
Product of Italy

About Spinosi Pasta

Better made, better looking, better performance. Even in Italy, Spinosi Pasta is exceptional.

Better Made: In Italy, by law, egg pasta can have as few as 4 eggs per kilo of flour (2.2 pounds). Spinosi Pasta contains 10 eggs per kilo. Italian law permits water as a pasta ingredient. Spinosi Pasta is made without water.

Better Looking:
Spinosi Pasta is gloriously golden, naturally blonde, because of all those eggs and that semolina. No turmeric or artificial dyes here.

Better Performance:
Spinosi Pasta cooks up to a true al dente, chewy and elastic. This is pasta with protein. It has real nutritional value. It won't give you the glycemic spike that you get from pasta made with only wheat and water.
Like a Ferrari, Spinosi Pasta is fast -- the majority cook in a mere 1 to 3 minutes. It takes longer to boil the water.

Share your knowledge of this product. Be the first to write a review »