Rustichella d'Abruzzo Capellini al Nero di Seppia
Rustichella d'Abruzzo Capellini al Nero di Seppia: very thin long dry pasta by Rustichella d'Abruzzo (Rustichella d'Abruzzo Classica range); ingredients: durum wheat semolina, cuttlefish ink 1%, water.
Rustichella d'Abruzzo Capellini al Nero di Seppia is very thin long dry pasta made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Classica range.
Ingredients: durum wheat semolina, cuttlefish ink 1%, water. Cooking time according to the official site: 4–6 minutes. Pack sizes: 500 g. Protein: 13.5 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
Thin strands cook in a few minutes and suit light sauces, broths and simple butter or oil dressings. Classic dishes for this shape: aglio, olio e peperoncino. Allergens: gluten, molluscs. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina, cuttlefish ink 1%, water |
|---|---|
| Duration | 4–6 min |
| Main use | Aglio, olio e peperoncino |
| House range | Rustichella d'Abruzzo Classica |
How it connects to Pasta
Rustichella d'Abruzzo Capellini al Nero di Seppia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, 🦑 Cuttlefish ink
- Part of
- Rustichella d'Abruzzo Classica, Capellini
Frequently asked questions
How long do you cook Rustichella d'Abruzzo Capellini al Nero di Seppia?
4–6 minutes, according to the official Rustichella d'Abruzzo website.
What are the ingredients of Rustichella d'Abruzzo Capellini al Nero di Seppia?
Durum wheat semolina, cuttlefish ink 1%, 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.
Similar
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