Project Description

WITH CUTTLEFISH INK

Italian durum wheat semolina Tagliatelle with cuttlefish ink .
Since 1950, Pasta Cavallari has been producing tagliatelle, tagliolini, fettuccine and pappardelle of durum wheat semolina and egg, in the family pasta factory. Handcrafted products, inspired by the best Italian gastronomy, preservatives and additives free. Enjoy it according to the regional recipes, or following your own tastes.

PACKAGING 500GR

MADE IN ITALY

SKEIN SHAPED

NERO DI SEPPIA TAGLIATELLE

The dough of our egg tagliatelle has a thickness of about 0.9 millimeters and a width of 6 millimeters.
This gives it a good consistency and chewiness while respecting the cooking time of 11/12 minutes.

  • Organoleptic characteristics

  • Skein shape

  • Good chewiness

  • Straw black color

  • Typical taste and smell

  • Nutritional values

  • Energy – 382 kcal

  • Fat – 4 .0 g

  • Carbohydrate – 69.9 g

  • Proteins – 15.4 g

  • Allergens

  • Durum wheat semolina

  • Eggs

  • Shellfish potential contamination

  • NO OGMs

ORGANOLEPTIC CHARACTERISTICS

TAGLIATELLE AL NERO DI SEPPIA

Our laminated Tagliatelle in skein format, have a good chewiness and consistency at the recommended cooking time. They preserve the typical taste and smell of egg pasta.

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