What’s Inside

• Semolina & 00 flour blend
• Organic black garlic
• Cold-pressed olive oil
• Sea salt
• No eggs — 100% vegan
• No artificial colors or additives

How to Cook

Bring a large pot of well-salted water to a gentle boil. Cook for 2–3 minutes until just al dente — fresh pasta cooks much faster than dried. Drain and toss immediately with your sauce. The subtle sweetness and umami depth of black garlic shine brightest with simple preparations that don’t overwhelm the flavor.

Storage & Freshness

Best enjoyed the day of purchase for peak depth and texture. Refrigerate for up to 2 days — store loosely covered to prevent sticking. To freeze: dust with semolina, lay flat on a tray until firm, then transfer to a bag. Cook from frozen, adding 1–2 extra minutes.