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Cuttlefish Ink Linguine Rustichella D’Abruzzo 500g

(3 customer reviews)

$12.95

Cuttlefish Ink Linguine, like squid ink linguine, has a subtle seafood flavour and beautiful black lustre. It pairs beautifully with all seafood sauces.

In stock

Best Before: May 21, 2024

Description

Cuttlefish Ink Linguine – or Linguine al Nero Seppia–  like squid ink linguine, has a subtle seafood flavour and beautiful black lustre. It pairs beautifully with all seafood sauces.

about the producer

Rustichella d’Abruzzo is one of the few genuinely artisan pasta manufactures operating in Italy. They use a blend of only the highest grade hard durum wheat which they can source from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture. Once the dough is mixed, it is pressed through bronze dies which gives the pasta a rough and porous surface. This allows the pasta to cook evenly and bind better with sauces and flavours. The pasta is dried at low temperatures over 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop. The pasta will hold its shape during cooking, par-cooking and reheating.

Rustichella d’Abruzzo is found deep in the green Vestine hills, in the central region of Abruzzo on the Adriatic coast. In 1924 Gaetano Sergiacomo established the business in the province of Penne, to conserve traditional methods of pasta production. Three generations later, Rustichella is still a family business managed by Gaetano’s grandson, Gianluigi Peduzzi.

Rustichella is absolutely committed to traditional production techniques, and a quality artisan product.

Additional information

Weight .54 kg
Dimensions 10 × 2 × 32 cm

3 reviews for Cuttlefish Ink Linguine Rustichella D’Abruzzo 500g

  1. A.V (verified owner)

    Tried ink pasta for the first time in a cream prawn pasta recipe and it was delicious! The pasta has a slight bite to it. Definitely saving it for special occassions

  2. Steven Creber (verified owner)

    Firm texture with a feeling of being “coated”. Maybe that’s part of the squid ink process. I enjoyed the pasta meal I made but I don’t think I’d buy this product again; it was ok but didn’t win me over. I’ve had fresh squid ink pasta before which was more to my liking

  3. Simone Foong (verified owner)

    The almost seaweed flavour of the cuttlefish ink linguine transforms even the most basic pasta sauce. Squisito!!

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