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:
Squid ink fettuccine with garlic olive oil, shrimp, and clams, seafood medley with mussels and squid, white wine garlic butter with scallops, creamy alfredo with grilled shrimp, garlic cream with roasted vegetables, garlic cream with spinach and lobster, spicy arrabbiata with calamari, spicy shrimp fra diavolo, spicy tomato and sausage ragù.
