La Campofilone Linguine al Nero di Seppia
La Campofilone Linguine al Nero di Seppia: dry egg pasta in ribbons rolled into nests by La Campofilone (La Campofilone Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs (33.4%), liquid cuttlefish ink (1.3%); may contain traces of fish and crustaceans.
La Campofilone Linguine al Nero di Seppia is dry egg pasta in ribbons rolled into nests made by the Italian brand La Campofilone. The product belongs to the La Campofilone Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs (33.4%), liquid cuttlefish ink (1.3%); may contain traces of fish and crustaceans. Cooking time according to the official site: 1–2 minutes. Dimensions given by the brand: width 2.3 mm. Pack sizes: 250 g. Protein: 16.5 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings. Classic dishes for this shape: Bolognese sauce. Allergens: gluten, egg, molluscs.
Facts
| Raw material | Durum wheat semolina, fresh eggs (33.4%), liquid cuttlefish ink (1.3%); may contain traces of fish and crustaceans |
|---|---|
| Duration | 1–2 min |
| Main use | Bolognese sauce |
| House range | La Campofilone Pasta all'uovo |
How it connects to Pasta
La Campofilone Linguine al Nero di Seppia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat, 🦑 Cuttlefish ink
- Part of
- La Campofilone Pasta all'uovo, Linguine
Frequently asked questions
How long do you cook La Campofilone Linguine al Nero di Seppia?
1–2 minutes, according to the official La Campofilone website.
What are the ingredients of La Campofilone Linguine al Nero di Seppia?
Durum wheat semolina, fresh eggs (33.4%), liquid cuttlefish ink (1.3%); may contain traces of fish and crustaceans.
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.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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