La Molisana Squid Ink Spaghetti N°615 – 1.1 lb Black Spaghetti, Bronze-Die Durum Semolina, Firm Al Dente

La Molisana Spaghetti Ink Squid N°615 is a premium Italian spaghetti made from durum wheat semolina and cuttlefish ink, delivering striking black color and a firm al dente bite for gourmet seafood preparations.

Handcrafted by La Molisana, a family-run Italian pasta maker since 1912, this 1.1 lb package of squid ink spaghetti pairs traditional bronze-die texture with the subtle marine notes of cuttlefish ink. The pasta’s rough surface captures sauces while its higher protein durum wheat offers reliable cooking performance. Use it to add visual drama and a delicate seafood nuance to shellfish sauces, olive oil dressings, or simple garlic-and-chili preparations.

What makes this squid ink spaghetti different from regular pasta?

Unlike plain semolina spaghetti, this variation is blended with cuttlefish ink that tints the noodle a deep black and imparts a gentle oceanic aroma. La Molisana uses bronze dies to create a coarse exterior, which improves sauce adherence and mouthfeel. The formulation aims for a stable al dente texture that resists mushiness during typical cooking times.

• Infused with authentic cuttlefish ink for color and subtle marine flavor.
• Bronze-die extrusion produces a rough surface to hold sauces better.
• Durum wheat semolina with higher protein content for firm bite.

How should I cook and pair La Molisana squid ink spaghetti?

Cook in generously salted boiling water until al dente, usually following the time on the package but checking a minute earlier to preserve texture. Pair it with seafood-forward sauces—light tomato-based, garlic-and-olive-oil, or cream sauces with clams, shrimp, or cuttlefish—to complement the ink’s subtle flavor without overpowering it. Finish with parsley or lemon to brighten the dish.

• Boil in salted water; stir gently to prevent sticking.
• Best with shellfish sauces, simple oil-based dressings, or light tomato sauces.
• Garnish with herbs or lemon for contrast and freshness.

Is this pasta suitable for special diets and how is it stored?

This product is crafted from durum wheat semolina, so it is not gluten-free; it is appropriate for vegetarian consumption if no animal-derived sauce is used, though the ink is marine-sourced. Store unopened in a cool, dry place away from direct sunlight; once opened, keep in an airtight container to preserve texture and prevent moisture exposure.

• Contains wheat — not suitable for gluten-free diets.
• Made with cuttlefish ink — suitable for pescatarian and many vegetarian recipes.
• Store in a cool, dry cupboard; reseal after opening.

How does La Molisana ensure quality and authenticity?

La Molisana combines time-honored pasta-making methods with modern quality controls, selecting high-grade durum wheat semolina and authentic cuttlefish ink. The bronze die and controlled drying process preserve the pasta’s texture and cooking behavior, reflecting the brand’s century-long pasta heritage and attention to ingredient sourcing.

• Historic Italian brand with traditional production techniques.
• Bronze-die shaping and controlled drying for consistent texture.
• Ingredient sourcing emphasizes transparency and sustainability.

Who is this for: Home cooks and professional chefs who want a show-stopping pasta base for seafood and gourmet dishes will appreciate La Molisana Spaghetti Ink Squid N°615. It's ideal for anyone seeking distinctive presentation, reliable al dente performance, and authentic Italian workmanship—perfect for dinner parties, restaurant menus, or culinary experimentation where both appearance and texture matter.

Ingredients

Durum wheat semolina (WHEAT), folic acid, niacin, ferrous lactate (iron), thiamin mononitrate, riboflavin. Contains wheat. May contain traces of soy. Produced in a facility that also processes eggs. Store in a cool, dry place away from direct sunlight.