durum wheat semolina, eggs20%, summer truffle 3%, Barbaresco DOCG wine3%, powdered beetroot,flavour
Tartufissima Barbaresco truffle Tagliolini
A great union between the prince of the wines of the Langhe and the prized truffle in a recipe that combines the most precious flavors of Piedmont. The high percentage of eggs present in our pastes gives them the taste and texture of homemade pasta, obtained thanks to bronze drawing and slow drying at low temperature and enhances the aroma of Barbaresco and truffles.
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 a knob of melted butter.
Serve the steaming pasta, sprinkled with grated Parmigiano Reggiano cheese.