A great marriage between the king of Langa wines and the precious Truffle in a recipe that combines the most precious flavours of Piedmont.

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 Tagliolini 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%, Barolo DOCG wine 4%, summer truffle (Tuber aestivum Vitt.) 3%, red beet powder, flavourings, double tomato concentrate. MAY CONTAIN SOYA.

Country of cultivation of wheat:

Italy Country of milling: Italy


Tartuflanghe Tagliolini Egg Pasta with Truffle and Barolo Wine