TartufLanghe Tagliatelle with Summer Truffle - 250g
These Tagliatelle with Summer Truffle come from the truffle capital in Italy, Piedmont.
The company has been proud of the title "Artisan Excellence" for years, awarded by the Piedmont Region in recognition of its thirty years of experience in the world of quality gastronomic crafts.
Italian durum wheat semolina, fresh pasteurized eggs, summer truffle (Tuber aestivum Vitt.) 7%.
COOKING TIME: 4-5 min
Boil the tagliatelle in 2 litres of boiling salted water for about 4-5 minutes. Drain "al dente" and sauté in a pan with a knob of melted butter, or season to taste with olive oil. Serve the steaming pasta, sprinkled with grated Parmigiano Reggiano cheese.
Our Tartufissima N ° 19 was the first dough in the world to contain truffle in the dough, and was produced for the first time in 1990 in the artisan workshops of Tartuflanghe. The invention aroused great interest and two years later, the Tartuflanghe truffle tagliatelle won the prize for the exceptional new product at the Fancy Food Summer Show in New York. Even today, due to its special characteristics, Tartuflanghe tagliatelle is recognised as the best truffle pasta on the market.
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