top of page

Black squid ink tagliolini are fine, silky ribbons bronze-drawn and slow-dried for a refined al dente bite. Made with durum wheat semolina, fresh eggs, and real squid (cuttlefish) ink for a naturally jet-black hue and subtle sea savor. The strands cling to sauce—weeknight-easy, restaurant-level plating.

 

  • BRONZE-DRAWN & SLOW-DRIED: Black squid ink tagliolini have a micro-rough surface for superior sauce grip and aroma retention

  • EGG PASTA DOUGH: richer flavour and a supple, silky texture in every forkful of black squid ink tagliolini

  • NATURAL COLOUR/TASTE: jet-black from real squid (cuttlefish) ink; clean, delicate briny notes

  • FAMILY & ENTERTAINING: black squid ink tagliolini cook in 3–4 minutes—perfect for quick gourmet dinners

  • SMALL-BATCH FRESHNESS: intentionally small stocks and small producers mean fresher black squid ink tagliolini on arrival

  • VENETIAN GOURMET BRAND: curated by Caravella Fine Food - a famous gourmet brand from Venice delivering small-batch Italian specialties.

 

WHY IT'S SPECIAL:

 

  • Texture & shape: fine ribbons of black squid ink tagliolini capture light to creamy seafood sauces and plate with dramatic colour

  • Clean-label simplicity: authentic flavour and colour from real squid ink—no artificial colourings

  • Craft process: bronze-drawn, low-temperature drying → better sauce adhesion, preserved wheat and sea aromatics

 

HOW TO ENJOY (Chef-Simple Ideas)

 

 

  • Garlic, Chili & Parsley: Cook black squid ink tagliolini 1 min under al dente (3–4 min total). Warm EVOO with sliced garlic & chili, add a ladle of pasta water, toss 30–60 sec; finish with parsley & lemon zest.

  • Prawns & Cherry Tomatoes: Sauté prawns 1–2 min; add cherry tomatoes & splash of white wine. Reduce lightly, then glaze black squid ink tagliolini with pasta water until glossy.

  • Clams & Bottarga: Steam clams with garlic & wine; remove shells. Toss in black squid ink tagliolini with pasta water; finish with grated bottarga and EVOO.

  •  
  •  

    Scallop Butter & Lemon: Sear scallops in butter; deglaze with pasta water. Add black squid ink tagliolini, toss off heat, and finish with lemon juice and chives.

     

     

    Cook’s Tip: Always finish black squid ink tagliolini in the pan with sauce plus a ladle of starchy pasta water to build a silky emulsion. Adjust salt; add a thread of EVOO before serving.

     

Black Squid Ink Tagliolini 300 gr - Bronze-Drawn Egg Pasta

7,98 €Precio
1,33 € por 50 Gramos
Cantidad
    • Ingredients: Durum wheat semolina, fresh eggs, squid (cuttlefish) ink, water.
    • Allergens: WHEAT (GLUTEN), EGGS, MOLLUSCS (SQUID/CUTTLEFISH INK). May contain traces of other allergens

Discover more from our range

caravella-fine-food-elderberry-syrup_0525_2048x1365.jpg

TASTE NATURE’S SWEET SIDE WITH CARAVELLA SYRUPS

Explore the delicate flavors of Caravella Fine Food’s syrup collection, featuring Wild Blueberry, Canadian Cranberry, Elderberry, and fragrant Elderflower. Perfect for cocktails, mocktails, desserts, pancakes, and more.

 Naturally sweet. Wonderfully Italian.

CARAVELLA FLAVORED OLIVE OILS INFUSED TO PERFECTION

Elevate your cooking with Caravella’s range of naturally infused extra virgin olive oils, featuring bold and aromatic flavors like Chilli, Basil, Sicilian Lemon, Truffle, Garlic, Porcini Mushroom, and more. Perfect for drizzling, dipping, and gifting.

Genuine taste. Elegant gifting. Made in Italy

caravella-fine-food-flavored-extra-virgin-olive-oil_1024x731_shop.jpg
You may also like
bottom of page