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Our squid ink pasta is made by an expert artisanal pasta maker and contains wheat germ in the semola (bran) that the large commercial pasta makers are not able to use, giving our pasta and extraordinary, unique taste. The pasta is slow pressed, laid out by hand and slow dried at a low temperature to capture the fresh tastes.

The linguine owes its black colour to the added squid ink. Squid ink not only affects the colour, it also gives the pasta a fishy taste. Most squid ink pastas lose colour during cooking and the pasta looks grey when it’s being served.However our Linguine al Nero di Seppia is made without egg and therefore it will always keep that gorgeous intense black colour.


Use with cream or tomato sauces delicious with sea food, clams and tomato. Also great with cream sauce, mushrooms and parsley. The linguine will give the dish a mild fishy flavour.


  • Gluten


Linguine al Nero di Seppia