Spaghetti alla Chitarra made with squid ink in the dough. Very impressive and with a delicate taste. Filotea Egg Pasta is artisan made from a unique recipe, made of a mixture of durum wheat semolina, 00 flour and fresh eggs, in a slow drying process, at a low temperature. The taste resembles the fresh homemade pasta, but as it is dry, it can still be stored up to two years.
 
Cooking time 3 minutes.                                 
 
Serving Suggestions: Ideal for cuttlefish sauces.
 
Region: Ancona, Le Marche 
 
Cooking time 4 minutes.
 
Size: 8.8 oz
 
Ingredients: Durum WHEAT (GLUTEN) semolina, EGGS (27%), WHEAT (GLUTEN) flour (type 00).CONTAINS: EGGS, WHEAT (GLUTEN).
 
Manufactured in a facility that also processes:BLACK SQUID, SOY and MUSTARD.