Belmorso Black Squid Ink Spaghetti makes an instant impression. The deep jet-black colour comes from real squid ink, giving the pasta a subtle, salty, seaside quality — not fishy at all, but unmistakably evocative of the sea. A showstopper at any dinner table.

Made with just three ingredients — durum wheat semolina, water, and 2% squid ink — this pasta lets its character speak for itself. Rich in antioxidants and iron, it pairs beautifully with almost any seafood preparation. The rough, slow-dried texture ensures sauces cling perfectly.

• Striking black colour from real squid ink
• Not fishy — adds a complex, salty depth
• Rich in antioxidants and iron
• Only 3 ingredients, 100% Italian

Serving ideas

• With a classic squid ink sauce
• With swordfish (try our Squid Spaghetti with Swordfish recipe)
• With a tomato-based fish sauce
• As a dramatic aglio e olio with our Seafood Salad jar

Cooking Instructions

Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.

Ingredients

Durum WHEAT semolina (87%), water, SQUID ink 2%. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1458 KJ / 349 Kcal | Fat 1.3g (of which saturates 0.3g) | Carbohydrate 70.9g (of which sugars 3.1g) | Fibre 2.4g | Protein 12.1g | Salt 0.1g

Production

Slow-drying artisan method | 100% produced in Italy | Country of grain cultivation: Italy | Milling country: Italy