A hint of briny saltiness and the jet black pigment of squid ink create a unique Italian specialty pasta that is traditionally paired with seafood or shellfish. Squid ink pasta does not have a “fishy” taste at all, just a slight saltiness that enhances the flavor of your choice of sauces. Try a white wine sauce thickened with a bit of cream to compliment the beautiful color of the pasta. Approx 16 oz
Ingredients: Semolina flour, eggs, squid (cephalopod) ink.