Our Tartufissima 19 was the first pasta in the world to contain truffles in the dough, and was produced for the first time in 1990 in the artisan workshops of Tartuflanghe.
The invention aroused great interest and two years later the Tartuflanghe truffle tagliatelle won the “ Outstanding new product ” award at the Fancy Food Summer Show in New York City , or best new product of the year.
Even today, thanks to its particular characteristics, Tartuflanghe tagliatella is recognized as the best truffle pasta on the market.
The high percentage of eggs present in the dough gives it the flavor and consistency of homemade pasta, obtained thanks to bronze drawing and slow drying at low temperatures, and the high percentage of truffles gives it a particularly intense flavor. and balanced.
In 2012 our Tartufissima was included in " Oprah's favorite things ", the list of exclusive products chosen by the famous American presenter for the Christmas holidays
Ingredients and allergens
Ingredients : durum wheat semolina , fresh pasteurized eggs 20%, summer truffle (Tuber aestivum Vitt.) 7%, aroma.
It may contain traces of soy.
Country of wheat cultivation: Italy
Country of milling: Italy
Chef's advice : Boil the noodles in two liters of boiling salted water for about 4-5 minutes. Drain al dente and sauté in a pan with a knob of melted butter and olive oil.
Serve the steaming pasta, sprinkled with grated Parmesan cheese.
Dose for 4 people.