The selected raw materials and the prized White Truffle of our territory are combined and processed to make these Tagliolini according to the ancient recipe of Campofilone. The thin cut and the slow drying at low temperatures make this porous paste, impalpable in thickness, making it the authentic expression of a refined product of real class.Durum wheat flour, real eggs, pristine water and finely chopped pieces of white truffles.No additives or preservatives are used in this artisan pasta, which creates a natural, rich cooked dish.
Use: for optimal cooking we recommend using plenty of water. At the time of boiling, add salt, pour the pasta and mix gently after it has softened. Cooking time 2/3 minutes. Pair it with a traditional meat Bolognese sauce, or perhaps a truffled cream sauce with a dash of truffle butter to really bring out that truffle flavor. A few slices of fresh white truffles will finish off this dish beautifully.
Storage Method: store in a cool, dry place, away from sources of light and heat.
Made in Italy
- Durum wheat Hard
- Eggs fresh (33.4%)
- Flour wheat tender 00
- 1% Truffle (Tuber Borchii or Albidum Pico)
- 0.1% White Truffle (Tuber Magnum Pico)
Contains allergens: cereals containing gluten and products; eggs and products containing eggs.
Allergens in bold
Sizes: 8.81 oz / 250gr
Nutritional information (100g):
- Energy value kJ 1612/382 kcal
- Fat 6.7 g
- - Which of saturated 1.7 g
- Carbohydrates 66.4 g
- - Which of Sugars 3.7 g
- Protein 12.4 g
- Fiber 3.2 g
- Salt 0.2 g
Use: for optimal cooking we recommend using plenty of water. When boiling, add salt, pour the dough and mix gently after it has softened. Cooking time 2/3 minutes. Season with a little butter and serve hot.
We advise you to cook black truffle tagliolini for two minutes in a large volume of boiling water, drain and finish cooking in a non-stick pan seasoning.
Or for a more simple and traditional route, simply add a spoonful of truffle butter, parmesan cheese, and slices of white and black truffles.