Tagliatelle Squid Ink

Tagliatelle Squid Ink

Tagliatelle Squid Ink

1kg Fresh pasta

Durum wheat flour, water, squid ink [contains: cuttlefish ink, water, salt, and thickener (sodium carboxymethilcellulose)].

Bring large pot of salted water to the boil. Add pasta in to the pot, bring to boil and simmer gently for about 1min or until al dente. Stir occassionally. Drain pasta and toss with Pasta Factory sauce, olive oil or butter. Serve immediately. Can be cooked from frozen. Cooking times are guidelines only.

Wheat (gluten), molluscs

2 weeks refrigerated (1 and 5°C ), 3 months frozen (below -12°C