{"id":4732680470613,"title":"Spagheti alla chitarra with squid ink, 250 g - 8.8 oz","handle":"spagheti-alla-chitarra-al-nero-di-seppia","description":"Di Mauro pasta is a true art that hands down from generation to generation, born with the goal to make pasta the same way it was made in the past. Our master Pasta maker’s experience scrupulously joins the ancient tradition to new modern techniques, making our products unique. After a careful selection of the best semolina of hard wheat (of the first extraction) and eggs (fresh, vegetable, barn), it’s the time of the production. After the slow workmanship of the dough and low temperatures extrusion, the cut happens, determined by the thickness of the puff pastry. The pasta is manually spread onto sheets of food paper and arranged on the drying frame. It is produced slowly and at low temperatures ( around 40′ C\/ 104′ F) for around 24-35 hours.\n\u003cul\u003e\n\u003cli\u003eDi Mauro Spaghetti pasta made with squid ink in the dough.  Very impressive and with a delicate taste, this pasta is ideal for cuttlefish sauces.\u003c\/li\u003e\n\u003cli\u003eDi Mauro produces dry egg pasta in the Marche region (central Italy), using the finest raw materials and following a unique recipe and artisan preparation methods.\u003c\/li\u003e\n\u003cli\u003eIt is light and easy to digest, while its textured surface helps to absorb the sauces, thus exalting the flavor of all the ingredients. \u003c\/li\u003e\n\u003c\/ul\u003e\nINGREDIENTS: Durum wheat semolina, black squid ink. \u003cbr\u003eORIGIN: Italy \u003cbr\u003eRecipe: \u003cbr\u003e1st Step: In a large heavy-bottomed stockpot over medium-high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot. \u003cbr\u003e2nd Step: Add the chopped onion, celery, and garlic and cook until the vegetables soften about 5-7 more minutes. \u003cbr\u003e3rd Step: Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally. \u003cbr\u003e4th Step: Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce. \u003cbr\u003e5th Step: Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired. \u003cbr\u003e  \u003cbr\u003eGOOD FOR HEALTH: \u003cbr\u003eOur spaghetti pasta can be used in classic Italian dishes and is especially good served al dente with just a touch of olive oil. The pasta holds up beautifully in more complex meals with vegetables, meats, or seafood added to it as well. Durum wheat semolina is also a healthy choice for pasta as it is very high in protein and low in gluten. \u003cbr\u003eProduct Dimensions: 11 x 4.5 x 2.2 inches ; 250g \u003cbr\u003eGET 10% DISCOUNT FOR ORDER NOW \u003cbr\u003e","published_at":"2020-07-20T13:38:15-06:00","created_at":"2020-07-20T13:38:14-06:00","vendor":"Di Mauro","type":"Pasta","tags":["Di Mauro","Pasta","Spagheti alla chitarra al nero di seppia"],"price":674,"price_min":674,"price_max":674,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32575069519957,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Spagheti alla chitarra with squid ink, 250 g - 8.8 oz","public_title":null,"options":["Default Title"],"price":674,"weight":249,"compare_at_price":null,"inventory_management":"shopify","barcode":"8054615560086","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/Spaghetiallachitarraalnerodiseppia250g-8.8oz-removebg-preview.png?v=1600274469"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/Spaghetiallachitarraalnerodiseppia250g-8.8oz-removebg-preview.png?v=1600274469","options":["Title"],"media":[{"alt":null,"id":7546171228245,"position":1,"preview_image":{"aspect_ratio":0.667,"height":600,"width":400,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/Spaghetiallachitarraalnerodiseppia250g-8.8oz-removebg-preview.png?v=1600274469"},"aspect_ratio":0.667,"height":600,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/Spaghetiallachitarraalnerodiseppia250g-8.8oz-removebg-preview.png?v=1600274469","width":400}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"Di Mauro pasta is a true art that hands down from generation to generation, born with the goal to make pasta the same way it was made in the past. Our master Pasta maker’s experience scrupulously joins the ancient tradition to new modern techniques, making our products unique. After a careful selection of the best semolina of hard wheat (of the first extraction) and eggs (fresh, vegetable, barn), it’s the time of the production. After the slow workmanship of the dough and low temperatures extrusion, the cut happens, determined by the thickness of the puff pastry. The pasta is manually spread onto sheets of food paper and arranged on the drying frame. It is produced slowly and at low temperatures ( around 40′ C\/ 104′ F) for around 24-35 hours.\n\u003cul\u003e\n\u003cli\u003eDi Mauro Spaghetti pasta made with squid ink in the dough.  Very impressive and with a delicate taste, this pasta is ideal for cuttlefish sauces.\u003c\/li\u003e\n\u003cli\u003eDi Mauro produces dry egg pasta in the Marche region (central Italy), using the finest raw materials and following a unique recipe and artisan preparation methods.\u003c\/li\u003e\n\u003cli\u003eIt is light and easy to digest, while its textured surface helps to absorb the sauces, thus exalting the flavor of all the ingredients. \u003c\/li\u003e\n\u003c\/ul\u003e\nINGREDIENTS: Durum wheat semolina, black squid ink. \u003cbr\u003eORIGIN: Italy \u003cbr\u003eRecipe: \u003cbr\u003e1st Step: In a large heavy-bottomed stockpot over medium-high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot. \u003cbr\u003e2nd Step: Add the chopped onion, celery, and garlic and cook until the vegetables soften about 5-7 more minutes. \u003cbr\u003e3rd Step: Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally. \u003cbr\u003e4th Step: Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce. \u003cbr\u003e5th Step: Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired. \u003cbr\u003e  \u003cbr\u003eGOOD FOR HEALTH: \u003cbr\u003eOur spaghetti pasta can be used in classic Italian dishes and is especially good served al dente with just a touch of olive oil. The pasta holds up beautifully in more complex meals with vegetables, meats, or seafood added to it as well. Durum wheat semolina is also a healthy choice for pasta as it is very high in protein and low in gluten. \u003cbr\u003eProduct Dimensions: 11 x 4.5 x 2.2 inches ; 250g \u003cbr\u003eGET 10% DISCOUNT FOR ORDER NOW \u003cbr\u003e"}

Spagheti alla chitarra with squid ink, 250 g - 8.8 oz

Product Description
Di Mauro pasta is a true art that hands down from generation to generation, born with the goal to make pasta the same way it was made in the past. Our master Pasta maker’s experience scrupulously joins the ancient tradition to new modern techniques, making our products unique. After a careful selection of the best semolina of hard wheat (of the first extraction) and eggs (fresh, vegetable, barn), it’s the time of the production. After the slow workmanship of the dough and low temperatures extrusion, the cut happens, determined by the thickness of the puff pastry. The pasta is manually spread onto sheets of food paper and arranged on the drying frame. It is produced slowly and at low temperatures ( around 40′ C/ 104′ F) for around 24-35 hours.
  • Di Mauro Spaghetti pasta made with squid ink in the dough.  Very impressive and with a delicate taste, this pasta is ideal for cuttlefish sauces.
  • Di Mauro produces dry egg pasta in the Marche region (central Italy), using the finest raw materials and following a unique recipe and artisan preparation methods.
  • It is light and easy to digest, while its textured surface helps to absorb the sauces, thus exalting the flavor of all the ingredients. 
INGREDIENTS: Durum wheat semolina, black squid ink.
ORIGIN: Italy
Recipe:
1st Step: In a large heavy-bottomed stockpot over medium-high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
2nd Step: Add the chopped onion, celery, and garlic and cook until the vegetables soften about 5-7 more minutes.
3rd Step: Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally.
4th Step: Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
5th Step: Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.
 
GOOD FOR HEALTH:
Our spaghetti pasta can be used in classic Italian dishes and is especially good served al dente with just a touch of olive oil. The pasta holds up beautifully in more complex meals with vegetables, meats, or seafood added to it as well. Durum wheat semolina is also a healthy choice for pasta as it is very high in protein and low in gluten.
Product Dimensions: 11 x 4.5 x 2.2 inches ; 250g
GET 10% DISCOUNT FOR ORDER NOW
$6.74
Maximum quantity available reached.

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