Felicetti Conchiglie Nero di Seppia
Felicetti Conchiglie Nero di Seppia: short shell-shaped dry pasta by Felicetti (Felicetti Special range); ingredients: durum wheat semolina, cuttlefish ink (cuttlefish ink, water, salt) (4.3%), fish powder, lemon juice from concentrate, water.
Felicetti Conchiglie Nero di Seppia is short shell-shaped dry pasta made by the Italian brand Felicetti. The product belongs to the Felicetti Special range.
Ingredients: durum wheat semolina, cuttlefish ink (cuttlefish ink, water, salt) (4.3%), fish powder, lemon juice from concentrate, water. Cooking time according to the official site: 11 minutes. Pack sizes: 500 g. Protein: 13 g per 100 g.
The hollow cups scoop up sauce, peas or pieces of meat, so the shape works with ragù and creamy sauces. Classic dishes for this shape: Bolognese sauce. Allergens: gluten, molluscs, fish. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Durum wheat semolina, cuttlefish ink (cuttlefish ink, water, salt) (4.3%), fish powder, lemon juice from concentrate, water |
|---|---|
| Duration | 11 min |
| Main use | Bolognese sauce |
| House range | Felicetti Special |
How it connects to Pasta
Felicetti Conchiglie Nero di Seppia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, 🦑 Cuttlefish ink
- Part of
- Felicetti Special, Conchiglie
Frequently asked questions
How long do you cook Felicetti Conchiglie Nero di Seppia?
11 minutes, according to the official Felicetti website.
What are the ingredients of Felicetti Conchiglie Nero di Seppia?
Durum wheat semolina, cuttlefish ink (cuttlefish ink, water, salt) (4.3%), fish powder, lemon juice from concentrate, water.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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