WH | Linguine with Squid Ink
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Linguine originated in the Liguria region of northern Italy and is Italian for "little tongues". A narrower version of fettuccine and occasionally referred to as flat spaghetti, linguine is a versatile shape, often paired with seafood and a variety of sauces from cream to tomato. Squid ink linguine is almost always served with seafood, although it can also be simply paired with garlic and olive oil
Our fresh egg pasta is freshly hand made to order for you. You won't find fresher egg pasta anywhere in London!
Cook in salted, boiling water for 4-5 minutes
Keep refrigerated between 0 and 4 degrees Celsius
20 days shelf life
Once opened, consume within 2 days
Allergy Advice! For allergens, see the bold ingredients listed in the ingredients tab
Allergy Advice! For allergens, see the ingredients in bold.
Pasta: '00' Flour, Durum Wheat Semolina, Pasteurised Free Range Egg, Rice Flour, Squid Ink (Molluscs)