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Linguine Pasta with Cuttlefish Ink 8.8 oz

Linguine Pasta with Cuttlefish Ink 8.8 oz

La Campofilone

Availability: In stock

$8.90
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Linguine from La Campofilone are a flat, long pasta, made with Italian durum wheat semolina, cuttlefish ink, and fresh eggs. The Fettuccine are artisanally made, which gives the pasta a rough texture that better absorbs the sauce, and are dried at low temperature for a better al dente bite.
Linguine pasta takes the name from lingue, meaning tongues in Italian. This pasta has a long tongue-shaped similar to a spaghetto but wider.

This shape is used throughout Italy and pairs well with Shellfish Sauces.

Directions: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.

Cooking time: 1-2 minutes.

La Campofilone is located in the town of Campofilone in the Marche region and makes dried egg pasta with the freshest ingredients possible focusing only on high quality. Since 2013, the Campofilone chain has become an association of farmers who produce the wheat that becomes the semolina in their pasta. In 2015, they started their first chicken farm, where they feed chickens with only noble grains.

Sku 1113276
Producer La Campofilone

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