The world's first truffle pasta, invented by Tartuflanghe in 1990. Awarded in 1992 as Best New Product Award at the Fancy Food Show, New York.

Handmade pasta, hand-rolled and packaged after slow drying. The Tagliatelle are extruded through bronze, rolled and cut with a knife: all these steps give it a particularly elastic consistency and an excellent hold during cooking. The high percentage of eggs and truffle (7%) enhance the extraordinary flavour of this pasta.

Chef's tip: Boil the Tagliatelle in two litres of boiling salted water for about 4-5 minutes. Drain al dente and toss in a pan with a knob of melted butter and olive oil. Serve the pasta steaming hot, sprinkled with grated Parmigiano Reggiano cheese. Serves 4.

 Ingredients: durum wheat semolina, fresh pasteurised EGGS 20%, summer truffle (Tuber aestivum Vitt.) 7%, flavouring. MAY CONTAIN SOYBEAN and SENAPE.

Country of wheat cultivation: Italy
Country of milling: Italy