Ingredients:
durum wheat semolina, eggs20%,summer truffle 7% arome
Weight: 250g
La Tartufissima was the first truffle pasta produced in the world, born from the culinary imagination and experience of Beppe, Chef and founder of Tartuflanghe. Thanks to the high percentage of eggs present in the dough, these noodles have the taste and consistency of homemade pasta, obtained thanks to bronze drawing and slow drying. The high percentage of truffles gives it a particularly intense and balanced flavor.
Chef's advice: boil the tagliolini in 2 liters of salted and boiling water for about 3-4 minutes. Drain when al dente and sauté in a pan with melted butter, or season to taste with olive oil. Serve the steaming pasta, sprinkled with grated Parmigiano Reggiano cheese.
