Squid ink fresh egg tagliolini, deep-frozen and ready in just 2-4 minutes straight from the freezer. A 1.5 kg case of long, fine ribbon pasta with an intense black colour and a delicate sea flavour, produced by Surgital, Italy's leading maker of fresh frozen pasta for the food service. Designed for professional kitchens that want the quality of fresh egg pasta with the practicality and zero waste of a frozen format.
What squid ink tagliolini are
Tagliolini are a long egg pasta with a fine, reduced thickness, belonging to the family of nest or skein pasta alongside tagliatelle and fettuccine. Compared with the wider, flatter tagliatelle, tagliolini have a notably thinner section that cooks faster and pairs beautifully with delicate seafood sauces. The squid ink (1%) tints the dough an intense, glossy black and adds a fine marine note, while the egg dough (18%) gives body, elasticity and the typical golden-rich texture of pasta all'uovo.
The producer: Surgital, Lavezzola
Surgital was founded in 1980 by Romana Tamburini in Lavezzola, in the province of Ravenna (Emilia-Romagna), starting as a small artisan tortellini workshop dedicated to the restaurant trade. Over four decades it has become the leading Italian company for fresh frozen pasta, ready frozen dishes and frozen sauces for the restaurant, catering and bar channels, combining the Emilian fresh-pasta tradition with industrial cold-chain technology that locks in the organoleptic qualities of the dough at the moment of production.
Sensory profile
Intense black, glossy colour. Delicate sea aroma from the squid ink, never overpowering. Smooth yet porous surface that captures sauces; firm, springy bite when cooked al dente. The fine ribbon shape carries light, fluid seafood sauces and emulsions far better than thicker cuts.
Technical specifications
Net weight 1.5 kg per case. Ingredients: durum wheat semolina, free-range eggs 18%, water, squid ink 1%, salt. Allergens: contains eggs and gluten; may contain traces of fish, crustaceans, milk, mustard and soy. Nutritional values per 100 g: energy 1309 kJ / 309 kcal, fat 3.4 g (of which saturates 1.0 g), carbohydrate 56.6 g (of which sugars 3.0 g), protein 12.7 g, salt 0.55 g. Store at a constant -18 °C.
Professional uses
Hot pan finishing (risottatura) with molluscs: drain the tagliolini halfway and toss in a lively pan with a sauté of clams or mussels for 2-3 minutes, letting the pasta absorb the released liquid into a creamy emulsion. Express pairing with squid and cuttlefish cut into fine julienne, seared with garlic, extra-virgin olive oil and chilli, deglazed with white wine. Acidic, fat-cutting finish with citrus: a little grated lemon zest over rich langoustine or prawn dishes. High-volume banqueting: thanks to the fine thickness, they boil very quickly in professional boilers and regenerate fast on the hot-sauce line. Recommended professional portion 100-120 g raw per person.
Cooking and three common mistakes
Cook straight from frozen: drop the still-frozen tagliolini into boiling salted water (about 10 g salt per litre, at least 1 litre per 100 g of pasta) for 2 to 4 minutes. Three mistakes to avoid: thawing the pasta at room temperature (it breaches HACCP rules and makes the dough soft, sticky and prone to breaking); rinsing the pasta after draining (it strips the surface starch that binds the sauce); finishing delicate or fat-based sauces over high direct heat, which splits the fat – always emulsify off the heat.
Classic recipes
Squid ink tagliolini with langoustines and lemon, langoustines flash-seared with garlic and white wine then tossed with the pasta and finished with fresh grated lemon zest. Squid ink tagliolini with seafood, a rich sauté of mussels, clams and squid with garlic, chilli and raw parsley. Squid ink tagliolini with bottarga, drained al dente and emulsified off the heat with extra-virgin olive oil, parsley, black pepper and a generous grating of bottarga.
Pairings
Pair with extra-virgin olive oil, langoustines and seafood, white wine for deglazing, fresh lemon, bottarga and Italian flours from the LAPA catalogue for a complete seafood-pasta menu.
Distribution and LAPA delivery
LAPA delivers with its own refrigerated fleet 5-6 days a week across Zurich, Aargau, St. Gallen, Schaffhausen and Thurgau, from the central warehouse in Embrach (8424, Zurich), keeping a constant -18 °C cold chain for frozen goods with digital HACCP monitoring. For Ticino, Valais, Jura, Graubünden, Neuchâtel and mountain areas, LAPA uses food-grade partner couriers such as Swiss Post (Frigo-Express), Planzer, Galliker and Camion Transport, with certified isothermal packaging and 24-48 hour transit.
Who it is for
For restaurants, pizzerias, gastronomies, hotels, caterers and Italian delis that want premium fresh egg pasta with consistent quality, no preparation waste and the convenience of a frozen format ready in minutes.
