This product offers a tasty combination of 2 symbols of our land, the truffle and the porcini mushroom.

Artisan pasta, hand-shaped and hand-packaged. Bronze-extruded and laminated pasta, cut by knives: all steps guarantee a very
special elastic texture.

Chef's tip: Boil the Tagliatelle in 2 litres of salted, boiling water for about 3-4 minutes. Drain al dente and toss in a pan with a knob of melted butter, olive oil or sauce to taste. Serve the pasta steaming hot, sprinkled with grated Parmigiano Reggiano  cheese. Serves 4.

Ingredients: durum wheat semolina, fresh pasteurised EGGS 20%, porcini mushrooms (Boletus edulis and its group) 7%, summer truffle (Tuber aestivum Vitt.) 3%, flavourings. MAY CONTAIN SOYBEAN and SENAPE.

Country of wheat cultivation: Italy
Country of milling: Italy


Tartuflanghe Tagliatelle Egg Pasta with Truffle and Porcini Mushrooms