The egg noodles are produced using artisanal methods, rolled and packaged by hand. This pasta is bronze-extruded, rolled and knife-cut: all these steps guarantee a particularly elastic consistency and an excellent hold during cooking.

Excellent when sautéed with melted butter and a few leaves of fresh sage, or when combined with Tartuflanghe condiments: “Bouquet” butter with truffle, Crema di Funghi Porcini e Tartufo, “Oro in cucina” extra virgin olive oil with white truffle. This pasta is ideal for enhancing fresh truffles.

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, or season to taste with olive oil or sauce. Serve the pasta steaming hot, sprinkled with grated cheese.

Ingredients: egg, flour and water