Handmade pasta, hand-rolled and packaged after slow drying. Our tagliatelle are extruded through bronze, rolled and cut with a knife: all these steps give it a particularly elastic consistency and an excellent hold during cooking. The high percentage of eggs and truffle (7%) enhance the extraordinary flavour of this pasta.
Serving suggestions :
IBring 5 quarts (approx. 2 liters) of water to a boil, adding the salt. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about 1 minute. Add the grated Parmesan cheese. Serve immediately.
Durum wheat semolina, fresh pasteurized EGGS 20%, Italian summer truffle (Tuber aestivum Vitt.) 7%, flavouring. MAY CONTAIN SOY.