WH | Linguine with Squid Ink Egg (500g or 1kg)
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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!

Cooking Instructions

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

Other Information

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)

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