Size:	8oz per bag (approx. 2-3 servings), 1,2,5, or 16 bags.
Features:	Includes Wheat Germ, Dried
Origin:	Italy
Ingredients:	Durum Wheat Semolina, Wheat Germ, Black Squid Ink.

This linguini wheat germ pasta has been dyed a deep black by adding black squid ink to the recipe.  In addition to its striking color, squid ink also infuses the pasta with a briny flavor that evokes the sea and thus pairs well with most types of seafood.

Almost all other dried pasta’s semolina flour has had its germ removed.  The germ gives wheat a lot of flavor and vitamins, but also contains healthy fats which make it perishable.  Pastificio Morelli, a family run pasta business, has the 150 year artisanal expertise necessary to reintroduce the germ without compromising quality or shelf life, hanging their pasta by hand to slow dry in cool air over the course of 36 hours.

The wheat germ pasta they produce has a stronger, “wheatier” flavor than others…almost as if someone took your usual dried pasta and turned the volume up. 

Storage: Store squid ink linguini in an air-tight container in a cool, dark & dry place.

Shelf Life: Up to two years unopened, several months once opened.

Bring a large pot of salted water to a boil.  Stir in the linguine.  Let the pasta simmer until al dente (8-9 minutes), then strain.

Squid ink wheat germ pasta can be used in any recipe calling for squid ink pasta.  It pairs exceptionally well with roasted peppers, almost any variety of seafood, red sauces and white wine sauces.

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