Slow dried and hand-cut egg-free spaghetti dyed with squid ink. Whilst pasta is perceived as an almost exclusively Italian ingredient pasta is a basic ingredient for many Spanish dishes and pasta has been produced in Cataluña since the 17th century. In fact the whole of the Spanish Levant has strong cultural and historical links to Sourthern Italy (Sicily and the Mezzogiorno where one part of the Crown of Aragón).
The pasta can be cooked whole, or broken up to use in soups. Ideal Brindisa ingredients to go with it: Goat's curd, Tetilla cheese, sofrito and fritada, anchovies, black olive pate, grated Mahón, fumet or piquillo peppers.
|Nutrition -||Per 100g|
|Energy||1570 kJ/ 370 kcal|
|of which saturates||0.6g|
|of which sugars||2g|
|* Typical values per 100g|
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