Black Spaghetti
A plate of black spaghetti and spaghetti sauce Peter Roperty

Black Spaghetti

Black is the new spaghetti

There's always something new coming out in the food world.  This week 'black spaghetti' caught my eye.  Black spaghetti, also known as Nero di Seppia, is made of durum wheat semolina and coloured with, wait for it:  cuttle fish ink!

The ingredients list is completed with:  fish powder, lemon juice, water and egg.

At first blush, the thought of black spaghetti is a tad off-putting.  Even when pasta is smothered with one of the gazillion traditional sauces and toppings, you'd seldom arrive at, well, black.

The black spaghetti I tried was also thicker than regular spaghetti, and cooked up very nicely - it didn't stick all together or get too waterlogged.

The flavour is of course, quite similar to regular spaghetti - though I did find it a slight bit saltier.  Perhaps this is because of its fish powder ingredients.  Sodium is listed on the label as being 10% RDA per 85g - quite high.

That said, if you're looking for a quick and easy meal that is sure to start a conversation, black spaghetti may be the ticket.

You can get it at the Loblaws group of companies (Loblaws, Zehrs, etc.).