Marcozzi Bronze Die Squid Ink Fettuccine

Name: Marcozzi Bronze Die Squid Ink Fettuccine
Brand: SPECIALITY FINE FOOD TRADERS
SKU: MARSIF
Price: 6.50 GBP
Availability: InStock

£6.50

Net: 250g Le Marche, Italy

Bronze-die squid ink fettuccine from Marcozzi di Campofilone — handcrafted Italian egg pasta made from durum wheat semolina, 30.3% fresh eggs, and black squid ink. A striking jet-black pasta with a subtle marine depth.

£6.50

Squid ink pasta is one of the most visually dramatic ingredients in the Italian kitchen — the ink transforms the dough to a deep, glossy black that makes an immediate statement on the plate. But squid ink is not just for show. It carries a delicate marine salinity and a faint iodine depth that adds a subtle savoury dimension to the pasta itself, complementing seafood sauces in a way that plain egg pasta cannot. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from durum wheat semolina, 30.3% fresh free-range eggs, and black powdered squid ink — with no water added to the dough.

As with all Marcozzi pasta, the bronze die extrusion produces a rough, porous surface that grips and holds sauce, and the slow, low-temperature drying preserves the flavour of the wheat, eggs, and ink. Squid ink fettuccine is a natural partner for seafood — prawns, scallops, clams, crab, lobster, and calamari all pair exceptionally well. It works with both rich sauces (shellfish bisque, tomato and seafood ragù) and lighter preparations (garlic, chilli, olive oil, and fresh herbs) where the colour contrast between the black pasta and the ingredients does much of the work on the plate.

Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.

Ingredients: Durum WHEAT semolina, EGGS 30.3%, Black SQUID Ink Powder 2%

Storage: Ambient. Store in a cool, dry place away from light and direct heat.

Net: 250g (serves 4)

Bring a large pan of well-salted water to a rolling boil. Add the fettuccine and stir gently once it has softened to prevent sticking. Note: the cooking water will turn dark — this is normal and does not affect the result.

Cook for 2–3 minutes. This is a fresh egg pasta that has been dried at low temperature — it cooks significantly faster than standard dried pasta. Taste early and often to catch it at the right point.

Drain, reserving a cup of the starchy cooking water. Toss immediately with your sauce, adding splashes of the pasta water to help the sauce emulsify and cling to the rough, porous surface.

Squid ink fettuccine is built for seafood. It pairs particularly well with prawns, scallops, clams, mussels, crab, lobster, and calamari. The jet-black pasta creates a striking contrast with white and pink shellfish — a simple garlic and chilli prawn sauce over squid ink fettuccine is one of the most visually impressive yet straightforward dishes you can put on a table.

For a rich preparation, toss with a shellfish bisque or a tomato and seafood ragù. The marine notes in the ink complement and amplify the flavour of the sauce.

For a lighter finish, toss with olive oil, garlic, fresh chilli, and a squeeze of lemon. Scatter with fresh parsley or basil and let the colour of the pasta do the talking.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Squid ink pasta is one of the most visually dramatic ingredients in the Italian kitchen — the ink transforms the dough to a deep, glossy black that makes an immediate statement on the plate. But squid ink is not just for show. It carries a delicate marine salinity and a faint iodine depth that adds a subtle savoury dimension to the pasta itself, complementing seafood sauces in a way that plain egg pasta cannot. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from durum wheat semolina, 30.3% fresh free-range eggs, and black powdered squid ink — with no water added to the dough.

As with all Marcozzi pasta, the bronze die extrusion produces a rough, porous surface that grips and holds sauce, and the slow, low-temperature drying preserves the flavour of the wheat, eggs, and ink. Squid ink fettuccine is a natural partner for seafood — prawns, scallops, clams, crab, lobster, and calamari all pair exceptionally well. It works with both rich sauces (shellfish bisque, tomato and seafood ragù) and lighter preparations (garlic, chilli, olive oil, and fresh herbs) where the colour contrast between the black pasta and the ingredients does much of the work on the plate.