The prized saffron from La Mancha meets the precious truffle in a classic combination for a refined and tasty first course.
Artisan pasta, hand-shaped and hand-packaged. Bronze-extruded and laminated pasta, cut by knives: all steps guarantee a very special elastic texture.
Chef tips: Bring 5 quarts (approx. 2 liters) of water to a boil, adding the salt. Add the pasta and cook for 3 to 4 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 1 minute. Add the grated Parmigiano Reggiano cheese. Serve immediately. Serves: 4 portions.
Ingredients: durum wheat semolina, fresh pasteurized EGGS 20%, Italian summer truffle (Tuber aestivum Vitt.) 3%, saffron powder 0,05%, flavourings. MAY CONTAIN SOY.
Country of wheat cultivation: Italy
Country of milling: Italy