Tagliolini Egg Pasta Nests with White Truffle
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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 Italian 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.
Ingredients:
- Durum wheat hard
- Eggs (25%)
- Juice White Truffle (Truffle juice, salt)
- White Truffles 1.05%: 1% Truffle (Tuber Borchii or Albidum Pico), winter truffle White 0.05% (Tuber Magnum Pico)
- Aroma
Allergens: cereals containing gluten and products; eggs and products containing eggs. It may contain traces of: celery, shellfish
Nutritional information (100g):
- Energy value kJ 1549 / kcal 366
- Fat 4.6 g
- - of which saturated 1.3 g
- Carbohydrates 65.7 g
- - of which Sugars 3 g
- Protein 14 g
- Fiber 3.2 g
- Salt 0.2 g
Preservation: Store in a cool, dry place, away from light and heat.
Size : 8.8 oz / 250g
Best Before: 04.11.2025
Images for illustrative purposes only.
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 Italian 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.
Ingredients:
- Durum wheat hard
- Eggs (25%)
- Juice White Truffle (Truffle juice, salt)
- White Truffles 1.05%: 1% Truffle (Tuber Borchii or Albidum Pico), winter truffle White 0.05% (Tuber Magnum Pico)
- Aroma
Allergens: cereals containing gluten and products; eggs and products containing eggs. It may contain traces of: celery, shellfish
Nutritional information (100g):
- Energy value kJ 1549 / kcal 366
- Fat 4.6 g
- - of which saturated 1.3 g
- Carbohydrates 65.7 g
- - of which Sugars 3 g
- Protein 14 g
- Fiber 3.2 g
- Salt 0.2 g
Preservation: Store in a cool, dry place, away from light and heat.
Size : 8.8 oz / 250g
Best Before: 04.11.2025
Images for illustrative purposes only.
- How To Cook Pasta
- How To Prepare Pasta
- Receipt : Pasta with Fresh Black Truffle and Black Truffle Sauce
- Videos Tgliolini
- About Tartufi Jimmy
Use: For optimal cooking we recommend using pot with plenty of water. When boiling, add salt, pour the pasta and mix gently until it has softened. Cooking time as indicated on the package. Season with a little of butter or extra virgin olive oil and serve hot. Add a little of the cooking water at the end to keep the moisture.
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.
Top off with our truffle creams:
White Truffle Parmigiano Reggiano Sauce
Porcini Mushrooms & White Truffles Sauce
"Salsa Tartufata" (black truffle sauce)
Or for a more simple and traditional route, simply add a spoonful of truffle butter, parmesan cheese, and slices of white and black truffles.
About Tartufi Jimmy
The Truffle hunt was originally done with pigs "Jimmy" was the name of the pig with which Gino, the father of the founder (Giovannino), went hunting for truffles every morning. When Giovannino started his truffle business, he called the company "Tartufi Jimmy". In 1980 he started developing a product line that reflects the authenticity of simple ingredients in combination with the precious truffle. With head office in Pietralunga the Tiber Valley in Umbria wich is attractively situated among vineyards, olive groves and oak forests. Giovannino is driven by a passion that is passed on from generation to generation and we are proud to be able to import these craft products to the USA. From truffle butter, truffle oil to delicious truffle sauces.
