Fresh Black Squid Ink Pasta (lb)

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Made from a century-old recipe using durum flour, fresh whole eggs, imported squid ink and water, Raffetto’s squid ink pasta is gently kneaded in traditional old-fashioned lamination style to give it strength and lightness.

Select from the following pastas, which Raffetto’s cuts fresh-to-order on their 1916 hand-operated pasta machine the day they ship it to you.

  • Linguine (1/8-inch)
  • Tagliatelle (1/4 inch)
  • Fettuccine (3/8 inch)
  • Wide Fettuccine (1/2 inch)
  • Pappardelle (1 inch)

This Item Ships via 2-Day Service or Faster

Ships Tuesday through Thursday via 2-Day or faster
Order by Tuesday at 6 PM (ET) for delivery by Friday

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Shipping Days
Order Cut-Off Time:

Ships Tuesday through Thursday via 2-Day or faster. Orders placed by 10 AM (ET) Tuesday through Thursday can be shipped as early as that day.

Storage & Care:

Refrigerate pasta immediately upon delivery. Any pasta not eaten within 2 days of delivery should be frozen. All of Raffetto’s pasta can be frozen up to 2 months, and if stored frozen should be cooked frozen.


The amount of salt in the water is very important. Raffetto’s does not put any salt in the dough; therefore it is critical to add salt to the water for maximum flavor. Add approximately 1½ tbsp. of salt per 10-qt pot, and cook 3-4 minutes. After straining the pasta, Raffetto's suggests tossing your pasta in a small amount of olive oil to keep it from sticking. Avoid "shocking" the pasta with cold water as that will wash away some of the flavor.