Tartuflanghe Egg Tagliolini with Truffles

Durum wheat semolina, fresh eggs, summer truffles - the short list of premium quality ingredients is what makes this pasta speciality taste so great!

The Egg Tagliolini with Truffles by Tartuflanghe - like all their pasta specialities - are made with traditional bronze moulds. By pressing the pasta dough through the special bronze plates, the pasta get their characteristic rough surface. After being pressed out the ribbons are cut to size with a knife.

Recommendation from the Tartuflanghe chef:

• Bring 2 litres of salted water to a boil.
• Add the pasta to the boiling water and let it boil for 3 - 4 minutes (check after 3 minutes whether it is already al dente).
• Meanwhile, melt a large knob of butter in a pan over medium heat. Alternatively, you can gently heat olive oil instead.
• Pour the al dente pasta into a colander and let it drain briefly.
• Add the pasta to the pan with the melted butter or olive oil. Mix well and heat together for approx. 1 min over medium heat - shake the pan several times.
• Arrange on a plate and rub fresh parmesan over the top to taste.
• A quick yet luxurious dish is ready!