Conchiglie squid ink

This plain dough is made from T65 flour. Its shell shape is reminiscent of traditional pasta, perfect for retaining creamy and gourmet sauces. We add squid ink to the flour, which gives this dough this beautiful intense black color and this slightly iodized taste. To associate mainly with fish and seafood, with cream or oil. Recipe idea: mixed with smoked paprika conchiglies, cream and mussels, this dish rich in colors and flavors will delight your taste buds. Ingredients : Soft wheat flour (allergen), squid ink (allergen). Preparation and cooking tips: Boil a large volume of salted water, when boiling add the pasta and keep boiling for the time indicated on the package. At the end of cooking, drain the pasta then quickly add the fat or sauce of your choice. For cold salads, drain the pasta and run it under cold water to stop the cooking. After this step, season them as you wish. Cooking time: 7 - 9 minutes