In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking.
*Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.
INGREDIENTS: durum wheat semolina, eggs, squid ink.
Allergens: wheat and eggs.
Cooking time: 2 minutes.
Pairing suggestions:
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Seafood Sauces: Squid Ink fettuccine with garlic and olive oil sauce - shrimp and clams; squid ink fettuccine with mussels and squid in a seafood medley sauce; squid ink fettuccine with white wine garlic butter sauce and sautéed scallops.
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Creamy Alfredo or Garlic Cream Sauce: Squid ink fettuccine with creamy alfredo sauce and grilled shrimp; garlic cream squid ink fettuccine with roasted vegetables; squid ink fettuccine in garlic cream sauce with sautéed spinach and lobster.
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Spicy Tomato-Based Sauces: Squid ink fettuccine with spicy arrabbiata sauce and calamari; squid ink fettuccine with spicy shrimp fra diavolo sauce; squid ink fettuccine with spicy tomato and sausage ragù.
