The truffle from Piedmont meets the precious saffron from “Mancha” for a tasty and sophisticated first course.
The great quantity of eggs enhances the flavour of this savory combination.
Ingredients: durum wheat semolina, pasteurized fresh eggs 20%, summer truffle (Tuber aestivum Vitt.) 3%, egg yolk 3%,
powdered saffron 0,05%, flavors.
It may contain traces of soy.
Chef’s tips: 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.