Linguine al Nero di Seppia - Filotea

Filotea’s Linguine al Nero di Seppia brings a taste of coastal Italy to your kitchen — long, elegant egg pasta enriched with cuttlefish ink for a subtly briny depth and striking black sheen. It’s a simple way to make a weeknight dinner look restaurant-level. Linguine is best paired with seafood — think sautéed prawns, clams, or squid with olive oil, garlic, and a squeeze of lemon. The pasta’s silky texture and savory sea flavor also stand up beautifully to a light tomato or butter-based sauce. Ingredients: Durum wheat semolina, Italian “00” flour, fresh eggs (27%), cuttlefish ink. About the producer: Italy takes pasta seriously, and Filotea is no different 🇮🇹 Based in Italy’s Marche region, founders Pietro and Francesco set out to recreate the handmade egg pasta that generations of nonne have been serving at Sunday family lunches for centuries - not just create another industrial pasta company. Instead of chasing volume, Filotea focuses on a handful of traditional recipes, using fresh eggs, high-quality durum wheat semolina, and slow drying at low temperatures to preserve the delicate flavor and texture of fresh pasta. Their recipe is unusual. Instead of using only semolina, they combine durum wheat semolina, Italian “00” flour and 27% fresh eggs, which is what gives the pasta its delicate, almost fresh-pasta texture.   The pasta is rolled exceptionally thin, then cut and dried for over 24 hours, giving it the light, silky texture of fresh egg pasta with the convenience of dried. It cooks in just a few minutes, and the rough surface holds onto sauces beautifully.  Try it out on your next pasta night - egg pasta is traditionally paired with richer sauces—ragù, mushrooms, butter and sage, truffles, cream sauces, and slow-cooked meats. Regular pasta is often preferred for tomato sauces, seafood, pesto, and simpler olive oil-based dishes. Buon appetito! 🍝