A great combination between the prince of the wines of the Langhe area and the truffle.
This recipe proposes the rarest flavour from Piedmont enhanced by the high amount of eggs.
bring 2 litres of water to 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 one minute.
Add the grated Parmesan Cheese and serve immediately.
TAGLIOLINI EGG PASTA WITH BAROLO AND TRUFFLE
Ingredients: durum wheat semolina, eggs 20%, DOCG Barolo wine 4%, Summer truffle (Tuber aestivum Vitt.) 3%, powdered beetroot, flavors, double tomato concentrate.
It may contain traces of soy.