Black sepia tagliolini pasta

Tagliolini, a classic pasta from Molise and Piedmont (where it is called tajarin), is like tagliatelle but much thinner. Here it is enhanced with squid ink, which gives it a decidedly refined character. Just like tagliatelle, this pasta is very porous, and thus perfect with a fish sauce.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, then subjected to pasteurization, cut, and finally packaged in modified atmosphere.

Cooking and condiment tips:
Great with fish or shellfish sauce. Exceptional with salt-cured tuna roe (bottarga) and extra virgin olive oil.

Cooking time: 2 to 3 minutes

Best before end: 21 dd