Linguine Squid Ink
Narrow and flat noodle pasta flavoured with squid ink which gives it an extra dimension of flavour. Salty like the sea. Great with seafood sauce.
Made from the finest semolina flour, olive oil, eggs and squid ink.
Boil in hot boiling water for 2-3 minutes for ‘al dente’. Run cooked pasta through cold water in a colander and drain well. Mix with your favourite seafood sauce.
Best consumed on the day of purchase. If stored in refrigerator, consume within 2-3 days. If stored in freezer, they can last up to 2 weeks. Do not thaw frozen pasta as they will clump together. Just add another 40-60 secs of cooking time.
Carecci & Figli’s fresh pasta is produced daily in its factory at Pandan Loop using the best selected imported ingredients. Our fresh pasta have made their way to 5 star hotels, major airlines and F&B establishments in Singapore. We have also supplied to the successful Pasta Fresca Italian Restaurant Chain for the past 25 years.