All natural, like all of Verrigni’s pastas, the Spaghetti Nerro is made with 100% Italian durum wheat semolina, and real cuttlefish ink. Long ribbons of the most gorgeous ebony color, and made with natural flavors. Its taste is rich and briny, with salty hints of the sea.
The Verrigni Spaghetti Nerro is the perfect pasta for seafood dishes. Try it with clams or mussels in a white wine sauce, or tomato-based shrimp sauce.
Luigi Verrigni founded Antico Pastificio Rosetano in 1898. He supplied fine artisan pasta to noble families in Rosburgo, and thus, the quality of his pastas was already known. His pastas were made with grains ground with stone millstones, then mixed with Gran Sasso water, and dried on bamboo canes. The demand for Verrigni pastas got so big that Luigi’s son, Gaetano, experimented with “dressing rooms,” where he put current fans and other heat sources to create a steady temperature for the pasts drying.
Through the years, Verrigni Pasta has expanded its distribution, introduced the innovative gold die, and in the 1980s, was one of the few pasta factories to sell organic pasta. This made them even more popular. They continue with the innovation, and pushing the boundaries, and trying new things. Verrigni continues to make superior quality pasta, with all the craftsmanship of tradition, and the beauty of technology.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.