The black spaghetti of the Morell pasta factory, Spaghetti al Nero di Seppia, gets its beautiful intense color and its marine aroma from octopus ink. According to a traditional Sicilian recipe, pasta is served with seafood. Cooking time 8 minutes.
Antico Pastificio Morelli is a Tuscan pasta maker that respects the methods of traditional pasta production and was founded in 1860. Its Spaghetti al Nero di Seppia, or black spaghetti, is an aromatic partner for seafood pasta. The black spaghetti comes from Sicily, where dishes can be found in almost every seaside restaurant. Morelli is known for its first-class pastas, which also utilize wheat germ.
Wheat germ is the part of the grain that retains the best vitamins and plant proteins in wheat. Unlike many other manufacturers, Morell's method of grinding flour preserves wheat germ, which also creates its unique taste. In the preparation, the pasta dough is slowly pressed into shape and dried for 36 hours at low temperature, 45 or 50 degrees. This best preserves the aromas and nutritional values of the pasta.
Ingredientsdurum wheat, water, octopus ink 1%, fishmeal, lemon juice, salt
ContentDurumvete, wadding, bläckfiskbläck 1%, Fiskmjöl, citronsaft, salt
Possible allergens: durum wheat, octopus ink, fishmeal
Energy: 1517kJ / 358kcal Fat: 1.2g of which saturated: 0.2g Carbohydrates: 73g jbuy sugar: 3g Protein: 12g Salt: 0.7g Fiber: 3.5g
Black spaghetti 500 g
Out of stock
Notify me when available