Truffle Tagliatelle is a culinary hit, even when served with nothing other than a little butter and a sprinkling of finely matured cheese. The appealing yet never intrusive aftertaste of the truffle will satisfy all your desires for a good meal. Truffle Tagliatelle can be enhanced with delicate sauces that do not overpower the unmistakeable aroma of truffles, such as a sauce of traditional wild flavours (using mushrooms or chestnuts) with grated porcini mushrooms or broccoli and taleggio cheese.

Product Characteristics
• 4mm
• 250g/1kg
• Artisanal Specialty. Slowly air-dried by the traditional method

Durum wheat semolina, eggs 32%, Summer Truffle (tuber aestivum vitt) 3%, truffle flavours, salt.

Cooking Characteristics
Fill a large, tall pot with water ( 2L each 100g of pasta ) and place over high heat . When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water. Do not stir the pasta the first two minutes to preserve the length of the product. Follow the cooking time indicated on the package. Drain the pasta and toss in a pan with the sauce to coat and let the pasta absorb the sauce.

Cooking Time
4/6 minutes

Nutritional Value
Kcal: 367 
KJ: 1550
Carbohydrates: 57g of which sugars 2.7g
Fat: 7.0g of which saturates 2.2g
Protein: 16g
Salt: 0.11g