A tasty combination between the most precious “mushrooms” of our land, Porcini and truffle.
The Tartuflanghe Tagliatelle was the first truffle pasta ever produced in the world. The “Tartufissima Pasta” began in 1990, thanks to the experience and culinary imagination of Beppe, chef and founder of Tartuflanghe. This home-made pasta has an extraordinary texture given by the hand-made shape and the high amount of eggs in our pasta enhances the taste of this fine combination.
Durum WHEAT semolina, EGGS 20%, Porcini mushrooms (Boletus edulis and its group) 7%, summer truffle (Tuber aestivum Vitt) 3%, flavours.
See ingredients in UPPER CASE.
Keep in a cool and dry place.
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.
Country of Origin:
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Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
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