Tagliolini Cuttlefish Ink

Discover the salty taste and the unique laminated texture of Cuttlefish ink tagliolini. Dried slowly from 12 to 3 p.m. Without eggs. Cooking 2/4 minutes. Recipe idea: serve with Scallops from the Bay of Saint-Brieuc and its parsley sauce. Hermine Dorée artisan Pastier Breton recognized by the Culinary College of France. without eggs