Tagliatelle with squid ink are best served with seafood due to their mild shellfish taste. They can be combined with any kind of vegetables, beans, fresh herbs and olive oil. Due to their extraordinary colour this pasta makes a dramatic appearance on every plate!
We produce our pasta from the highest quality Greek traditional variety of durum wheat called “Mavragani”. The grain is stone ground into flour in order to maintain all of its natural characteristics.
Our pasta production is made in small lots, slowly extruded through bronze dies in order to produce pasta with rough surface and exceptional texture which optimizes sauce adhesion.
Finally pasta is slowly air dried at low temperatures ensuring that most of both natural aroma and flavor remain unharmed.
Durum wheat Mavragani, semolina, squid ink