CUTTLEFISH INK TAGLIOLINI

Alajmo egg pasta, hand-rolled, made with select Italian semolina and fresh eggs. Seven different variations designed by Max, each with a unique ingredient. The squid ink tagliolini are distinguished by their intense, marine character, perfect for enhancing fish dishes and sea-salty flavors.

Max recommends pairing them with:

fish soup

seafood

squid ink

butter and nori seaweed powder

oysters

Durum wheat semolina (Italy), egg 31%, squid ink 2%, star anise.
May contain traces of soy and mustard.

Allergens: Allergeni: Glutine, Uova. Può contenere Soia e Senape.

Per 100 grams of product
1559 kJ / 369 kcal
Total fat: 4.4 g
of which saturated fat: 1.5 g
Carbohydrates: 66 g
of which sugars: 2.0 g
Protein: 15 g

Store in a cool, dry place.