- Sorry, this item is not available in
- Image not available
- To view this video download Flash Player
|Price:||$44.32 ($1.26 / Ounce) & FREE Shipping. Details|
These beautiful black and white Zebra pasta bowties cook in 7 minutes. One 8.8 ounce package makes about 4 servings of a truly unique and remarkably attractive dish. Made by a family that operates one of the finest pasta factories in the world located in Puglia, Italy. The black is natural squid ink that is added in a special process to traditional bowtie shaped pastas. This is a feat that is not simple to perform, and still have the pasta hold its shape and color structure while cooking. Made from premium durum wheat.
Flavor: Black n White | Size: 4 pack
Would you like to give feedback on images?
durham wheat, water, unflavored natural food coloring From vegetables: squid ink
Cooks as Normal Pasta in 10 Minutes
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Great product!!! Added the pazazz that I wanted to my Open House...matched my black and white kitchen...Delicious!!! Would definitely order again!!!Published 1 month ago by D. Hogue
These were bigger than I thought, and the taste was great. I put them in a pasta salad and some fell apart, but that was after vigorous mixing.Published 3 months ago by Elisabeth Miller
Beautiful pasta. However, upon cooking, exactly per instructions, I found that the pasta fractures at the tie in the bow, so the shape is lost. This is consistent. Read morePublished 13 months ago by Lenore A. Raff
Great for our Halloween dinner, very fun. Packed well and shipped quickly. Received lasagna as a thank-you bonus. Really great pasta.Published on December 10, 2012 by Ruth A Peterson
We used this at a bridal shower in a pasta salad and it was very pretty. We got lots of compliments on itPublished on November 2, 2012 by shelly bowman