Balck squid ink spaghetti
Packaging of 500 g

Product: balck squid ink spaghetti

Ingredients list: water and durum wheat semolina, liquid balk squid ink (2%)

Shelf life:  24 mounths

Raw material origin: Wheat cultivated and milled in ITALY

Storage temperature before openinig: Room temperature

Storage temperature once opened: Room temperature

Preparation suggestions:Cooking for 8-10 minutes

The dry pasta production process starts from the storage of raw materials
under controlled conditions. The semolina is then sent to the kneader where it
is mixed with the right dose of water and, if necessary, flavorings. Then the
dough passes into the drawing machine giving shape to the dough. The pasta
is subjected to a slow drying: pre-drying and drying. Then we proceed to the
packaging and storage of the finished product.