Tagliolini All'Uovo Con Tartufo, 250g, Tagliolini Egg Pasta with Truffle
Ingredients: Fresh eggs and Spring White truffle
This truffle pasta is made in collaboration with the pasta maker La Campofilone. They own 70 hectares located in the hilly areas of Fermo and Macerata in the Marche region of Italy. La Campofilone uses four different varieties of durum wheat, which is aged for almost 6 months after the harvest, then stored under 18°C (64.4°F), in order to crystalize the starch molecule and to have a highly digestible final product.
In the henhouses in Monsampietro Morico (a small village close to the pasta factory of Campofilone), 6,500 free-range hens are bred by following the natural cycles and fed only with non-GMO noble cereals, free from animal proteins, colorings, preservatives, according to the local farming tradition. The eggs are collected every day, then used for making pasta within 3 days from the laying, to ensure the freshness of the finished product.
The dough is made of only two ingredients: 8-10 eggs (according to their size) per 1 Kg (2.2lbs) of durum wheat semolina, nothing else. No water is added. Eggs and semolina are mixed for 20 minutes until a very thin pasta sheet (sfoglia) of 0.5-0.6 mm (.02-.024 inches) is obtained. Then, this sfoglia is cut and laid down on natural paper sheets, ready to be dried. Drying is the final step of the pasta manufacturing: it is carried out at a very low temperature - under 36°C (96.8°F) for 20 to 48 hours. This is a crucial process, because it makes the pasta more digestible, firm and elastic; while cooking it no more than 3 minutes, the pasta doubles in mass, enhancing the original colors and the intense scent of ripe wheat and fresh eggs.
The Spring White truffle is characterized by a strong scent with light "garlic notes" and a pronounced taste that makes it versatile in the kitchen. Its ripeness occurs from January until April. Its color is between white and tawny with darker veins and sparse white specks. These truffles are found in sandy, clay-rich or calcareous soils but the places where they grow do not show any distinguishable features.
Where once pigs were the primary animal used to locate these buried treasures, today dogs lead the search, specifically the "Lagotto Romagnolo" breed which utilizes its excellent nose and strong intelligence. As pigs wanted to consume their prize, the dog is happy just to lead its owner to the exact point of the truffle buried under the ground.
The truffle is the fruity body of fungus belonging to the genus Tuber. The truffle completes its entire life cycle underground and must live in symbiosis with certain trees to produce the precious sporocarp. The internal spore producing part of the truffle is called the gleba. The gleba varies in color in different species, ranging from white to black, or from pink to brown, and it presents distinctive veins of various thickness. These morphological features, combined with size and organoleptic characteristics, are the basis for the identification and classification of the different kinds of truffles.
A truffle is made up of more than 80% water with the remainder of its composition being mineral elements. Truffle is rich in potassium, calcium, sodium, magnesium, iron, zinc, and copper, making it a powerful superfood!