Description
Handmade pasta, hand-rolled and packaged after slow drying. Our 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.
Country of wheat cultivation: Italy
Country of milling: Italy
Ingredients
Durum wheat semolina, fresh pasteurized EGGS 20%, Italian summer truffle (Tuber aestivum Vitt.) 7%, flavouring. MAY CONTAIN SOY.
Serving Suggestions
Bring 5 quarts (approx. 2 liters) of water to a 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 1 minute. Add the grated Parmesan cheese. Serve immediately.
Certifications
Brand
TARTUFLANGHE
Truffle and truffle specialties from the heart of the Langhe!
During that period, their restaurant “Da Beppe”, located in the heart of Alba, was considered a landmark by truffle and mushrooms lovers and by the Michelin guide. Tartuflanghe was born in 1980 to exploit Beppe’s experience and creativity, built through a prestigious formative experience: he was a “Chef Soucier” on cruise ships from 1958 to 1966, teacher in a Culinary Institute, chef in the best piemontese restaurants and then owner of his famous restaurant. The company’s name derives from an intuition that Domenica had: she joined the Italian word for “truffle” with the name of the origin territory of this precious tuber, the Langhe area.
The first specialities with truffle were created to give people the opportunity of also tasting the truffle when not in season. Thanks to this insight, in 1990 the first Pasta with truffle in the world was created in the Tartuflanghe laboratory: “Tartufissima”, Italian fantasy name meaning the best of truffle. In 1992 it was awarded as best new product of the year award at the “Summer Fancy Food Show” in New York. After the Tagliolini with truffle ready Risotto, Polenta and Cheese fondue were also created. The genuine recipes from the piedmontese traditional cooking prepared by Beppe have given the company the possibility to immediately enter in the high gastronomic market.
Since many years the company is proud holder of the “Eccellenza Artigiana” (Artisan Excellence title), awarded by the Piedmont Region for its thirty-year experience in the culinary world.
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