Squid Ink Spaghetti Pasta 500g
These artisanal spaghetti flavoured with squid ink have been made with 100% semolina from central Italy and with wheat germ, the heart of the wheat grain which is normally removed when the grain is milled and therefore not found in most types of pasta. Bronze drawn, they have a rough texture and are very porous and therefore able to absorb sauces really well. This pasta is healthy, nutritious and tasty!
This is the kind of pasta eaten before the Second World War, before mills started refining the wheat more. It releases an subtle but exceptional flavour of wheat when cooked, is darker in colour (the cooking water also turns darker, as the germ is released in the pan) and tastes incredible even with just olive oil and a little sea salt.
Wheat germ is not only rich in flavour but is also full of nourishing active ingredients and the way that the pasta has been produced means that it retains high levels of Vitamin E, that is very important for its antioxidant power, Vitamin D which helps our body in preventing cardiovascular disease, high blood pressure and high level of cholesterol and vegetable proteins.
Serving suggestions: These deep black spaghetti pair well with fish or seafood, they would also go well with a simple tomato sauce.
Durum Wheat Semolina, Water, Wheat Germ, Eggs, Black Squid Ink. Contains wheat, eggs and derivatives of mollusks. It may contain traces of fish.
Antico Pastificio Morelli
Located in Pisa, Antico Pastificio Morelli was founded in 1860 and is a family-run business which has been passed down through five generations. Siblings Lucia, Antonio and Marco continue to run the company today preserving its traditions of the past. Using ancient techniques they produce a vast range of specialities, free of both preservatives and colouring agents. Dried in cold storage rooms for 36 hours at a low temperature the pasta maintains the intrinsic taste and nutritious properties of the product. The result is truly wholesome pasta, with a wonderfully rich flavour and full consistency.