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.
Black Squid Ink Tagliolini 300 gr - Bronze-Drawn Egg Pasta
- Ingredients: Durum wheat semolina, fresh eggs, squid (cuttlefish) ink, water.
- Allergens: WHEAT (GLUTEN), EGGS, MOLLUSCS (SQUID/CUTTLEFISH INK). May contain traces of other allergens