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View compareFrequently Asked Questions
- Q: What ingredients are used in Camp'Oro Black Squid Ink Pasta? A: Camp'Oro Black Squid Ink Pasta is made with simple ingredients including durum wheat semolina and black squid ink, which makes up 1.5% of the pasta. Please note that it contains shellfish.
- Q: How should I cook Camp'Oro Black Squid Ink Pasta? A: To cook Camp'Oro Black Squid Ink Pasta, boil water with a pinch of salt, add the pasta, and cook for approximately 4-6 minutes until al dente. The air-dried pasta cooks quickly while preserving its unique flavors.
- Q: Is Camp'Oro Black Squid Ink Pasta suitable for special diets? A: Camp'Oro Black Squid Ink Pasta contains gluten due to the durum wheat semolina and is not suitable for gluten-free diets. Additionally, it contains shellfish from the black squid ink, so those with shellfish allergies should avoid this product.
- Q: What makes Camp'Oro Black Squid Ink Pasta unique? A: This pasta is unique due to its use of black squid ink, which adds a distinctive flavor and color. It is made in Italy through a family-owned small batch production process, ensuring quality and a traditional taste that reflects Italian culinary heritage.
- Q: How should I store Camp'Oro Black Squid Ink Pasta? A: Store Camp'Oro Black Squid Ink Pasta in a cool, dry place. It is best kept in an airtight container after opening to maintain its freshness. Being air-dried, it has a long shelf life when stored properly.