Spinosi Tagliolini al Nero di Seppia
Spinosi Tagliolini al Nero di Seppia: dry egg pasta in ribbons rolled into nests by Spinosi (Spinosi Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs 33.4%, cuttlefish ink 2%, salt.
Spinosi Tagliolini al Nero di Seppia is dry egg pasta in ribbons rolled into nests made by the Italian brand Spinosi. The product belongs to the Spinosi Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs 33.4%, cuttlefish ink 2%, salt. Cooking time according to the official site: 1.5 minutes. Pack sizes: 250 g. Protein: 14.9 g per 100 g.
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. 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, fresh eggs 33.4%, cuttlefish ink 2%, salt |
|---|---|
| Duration | 1.5 min |
| Main use | Bolognese sauce |
| House range | Spinosi Pasta all'uovo |
How it connects to Pasta
Spinosi Tagliolini al Nero di Seppia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat, 🦑 Cuttlefish ink
- Part of
- Spinosi Pasta all'uovo, Tagliolini
Frequently asked questions
How long do you cook Spinosi Tagliolini al Nero di Seppia?
1.5 minutes, according to the official Spinosi website.
What are the ingredients of Spinosi Tagliolini al Nero di Seppia?
Durum wheat semolina, fresh eggs 33.4%, cuttlefish ink 2%, salt.
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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