Tagliatelle with truffle

Tagliatelle with Truffle are a culinary success even when served only with a knob of butter and a sprinkling of a good aged cheese. The attractive and never intrusive aftertaste of the truffle is enough to satisfy the desire for a good dish. Tagliatelle al tartufo can be enhanced with delicate creams that don’t cover the unmistakable fragrance of truffles, such as a cream with forest flavours, with grated porcini mushrooms or broccoli and taleggio cheese. You have to taste it to understand that La Pasta di Aldo is The Egg Pasta.

COOKING TIME: 4/6 minutes

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Ingredients: durum wheat semolina, 32% eggs, summer truffle preparation (Truffle summer-Tuber aestivum Vitt. 62.5%, water, aromas, salt, water truffle extract (Tuber aestivum Vitt.)) 3%
Shape: Long pasta
Thickness of the dough sheet: 0,7 ÷ 1,1 mm
Width: 4 mm
Appearance: bright yellow with small dark dots (truffle), rough and porous consistency.
Smell: the distinctive aroma of egg pasta with a strong truffle aroma


KCAL: 358
KJ: 1512
Carbohydrates: 62 g of which sugar 1,6 g
Fat: 4,6 g of which 1,6 g saturated
Protein: 15 g
Salt: 0,15 g


Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs


Produced and packaged in Italy.

Country of cultivation of wheat: Italy.

Country of milling: Italy


Boil pasta in abundant water (2 L. per 100 g of pasta), salted when boiling. Do not mix the pasta in the first minute of cooking to preserve its length. Cook over a high heat for the time indicated on the package, drain the pasta and sauté in the pan to let it absorb the sauce.

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Immagine pacchetto generico
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