Tagliolini with fresh egg with Spinosi cuttlefish ink 250 g

Description: Long, flat, and very thin pasta made with eggs and cuttlefish ink. Suitable for use with fish or seafood. Ideal with clams, fresh cockles or mussels. It can also be used with cuttlefish, squid or seafood in general. We should cook the pasta for a maximum of 1 minute and finish seasoning it in the pan with the sauce. It is important to note that this pasta absorbs quite a bit of liquid or sauce, and to prevent it from becoming dry, you can add the cooking water. Storage The best before date is about one year. Once you open the package, you can use half of it, as the case comes with two 125-gram trays, the ideal amount for three people. Interesting Facts Campofilone pasta is now considered a benchmark for quality long-form egg pasta. These tagliolini from Campofilone are distinguished from other pasta by their lightness and extremely fine cut. These characteristics allow the product to cook in the short time of 1 minute in boiling water, or directly in the sauce, without the need to boil it in water.