Our Tagliatelle truffle pasta are produced through an artisan process in our workshop in Piobesi d’Alba: bronze die extruded, laid down on wooden frames and dried at low temperature for a long time.
Chef’s tips: Bring 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.
Ingredients: Semolina of durum wheat, eggs 20%, summer truffle (Tuber aestivum) 1%, flavor.
It may contain traces of soy.