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Tartuflanghe Tagliolini egg pasta with saffron and truffle, 250g
Tartuflanghe Tagliolini egg pasta with saffron and truffle, 250g
4 700 Ft

Tartuflanghe Tagliolini egg pasta with saffron and truffle, 250g

The truffle from Piedmont meets the precious saffron from “Mancha” for a tasty and sophisticated first course. 

Tagliolini egg pasta are produced in a truly artisan way: pressed through bronze wires, cut using a knife and dried on wooden frames. Thanks to this delicate process, tagliolini have extraordinary texture. This pasta was originally eaten mostly in soups but, nowadays, Italians often serve it with light pasta sauces, especially seafood, vegetable and creamy sauces. It is claimed as a typical regional pasta in Piedmont.

 

Ingredients: durum wheat semolina, pasteurized fresh eggs (20%), summer truffle (Tuber aestivum Vitt.) (3%), egg yolk (3%), powdered saffron (0.05%), flavours.

Allergens: gluten and egg. It may contain soy!

4 700 Ft
Unit price: 18 800 Ft/kg
Details

Cooking tips:

Bring 2 litres of water to a boil and add salt. Add the pasta and cook for 3 to 4 minutes until “al dente” or still firm.

Melt the butter or olive oil in a separate saucepan. Drain the pasta and move it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan cheese and serve immediately.

Info
Manufacturer
Tartuflanghe
Package
250g
Country of origin
Italy
Place of origin
Piedmont
Group size
Long
Flour
Durum - flavoured
Cooking time (min.)
4
Egg content
With egg
NUTRITION FACTS
Nutritional values for 100 g of product
 Energy 1555 kJ/367 kcal
 Total Fat 3,7g
    Saturated Fat 0,5g
 Total Carbohydrate 68g
    Sugar 0,5g
 Protein 14g
 Salt 0,13g
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