Chitarrine con nero di seppia


Surely they are the most particular Chitarrine. Of an intense black that seduces through the food cellophane window, they seem to want to leap out of the straw paper frame to immediately immerse themselves in the cooking water and thus triumph in an even more brilliant black, a real rapture for the eyes. Smelling the cooking steam you can sense that imperceptible scent of cuttlefish ink which makes them so original. Enhanced with white fish-based sauces, they also go very well with vegetables and extra virgin olive oil. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_SEPP Category:



Ingredients: semolina of germ Lasted, eggs 32%, black of cuttlefish 2% (cuttlefish gland 40%, water, salt)
Form: Long pasta
Sheet thickness: 1,8 ÷ 2,1 mm
Width: 2 mm
Appearance: black colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta

Useful Info

Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, eggs, shellfish and derivatives. May contain soy, mustard, shellfish, fish and milk

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 373
KJ: 1578
Fat: 5,5 g of which saturated 1,7 g
Carbohydrates: 64 g of which sugars 1,45 g
Protein: 15 g
Sale: 0,46 g

Cooking methods

Salt the water when boiling, using at least 2 liters for every 100 g of pasta. Throw the pasta into the water being careful not to mix it in the first minute of cooking to guarantee the length of the product. Following the indications for cooking times, boil over high heat and drain the pasta. If desired, sauté in the pan with the sauce to let it absorb.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Chitarrine with cuttlefish ink with lobster in its bisque, broccoli and tomato

Cook the fenced lobster in court bouillon for a few minutes, drain, leave to cool and remove the pulp without breaking it, remove the pulp from the claws. Filter the court bouillon. Separately, in a non-stick pan, roast the pieces of carcass over a low heat in extra virgin olive oil with the chilli pepper, garlic and shallot, add the tomato paste and red wine. Wet with the lobster cooking court bouillon making it evaporate, and season with a little salt and pepper. Filter with etamine and reduce to desired density. Cook the chitarrine with cuttlefish ink in plenty of salted water for 4 minutes together with the halved broccoli, and sauté them in the sauce together with the sun-dried cherry tomatoes. If necessary, add a little cooking water.

Arrange the crumpled chitarrine in a pyramid shape on individual plates, decorate the claw and broccoli with the lobster pulp. Stain with EVO oil.

For the sauce

  • 2 live lobsters of 400 g each
  • 200 g cleaned broccoli florets
  • 100 g sunny tomato

For the lobster bisque

  • 60 g EVO oil
  • 5 g garlic
  • chilli to taste
  • 100 g shallots
  • 300 g lobster carcass
  • 5 g basil
  • 100 g concentrated tomato
  • 100g red wine