Tartufissima N.19 Tagliatelle with Truffle

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Special Price: 13,25 € tax incl.

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id: 1206
Region:  Piemonte
Farming:  Tradizionale
Weight:  250 g

Tipicità del prodotto

Tagliatelle all’uovo (Egg Tagliatelle) are produced in our pasta factory by truly handcraft methods. We knead the durum wheat flour with the eggs (24%)

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Tagliatelle all’uovo are produced in our pasta factory by truly handcraft methods. We knead the durum wheat flour with the eggs (24%). The pasta, bronze-drawn, is transformed in a very thin sheet and knife-cut. It isn’t pressed then, as it happens for the industrial pastas and this gives our pastas a particularly crunchy consistency. Afterwards we hand-roll out the hanks on the frames and from the slow drying we derive a pasta with very low humidity levels (7-8%, while the highest humidity provided for by the law is 12,5%): this lets us obtain a great output, so that our 250g packages offer an abundant portion for 4 people and a 3-year preservation. The first pasta with truffles produced in the world was born in 1990 in our workshops. With the durum wheat flour and eggs we mix the 7% of truffle in small pieces. The high truffles’ percentage provides the product with a particularly strong and balanced flavour, while the handcraft processing methods provide it with the flavour and consistency of the home-made pasta.

Typical ingredients: durum wheat flour, eggs 20%, truffle 7%.

  • Tipo cibo: Pasta, Riso E Polenta

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Tartufissima N.19 Tagliatelle with Truffle

Tartufissima N.19 Tagliatelle with Truffle

Tagliatelle all’uovo (Egg Tagliatelle) are produced in our pasta factory by truly handcraft methods. We knead the durum wheat flour with the eggs (24%)

Write your review

  • TartufLanghe

    “Tartuflanghe” was founded in 1975, not only from an idea but also from of a culinary experience started in the ‘50s, when my husband Beppe was chef on cruise ships and later of the “da Beppe” restaurant, started by us between 1967 and 1982. Set in the heart of the town of Alba, our restaurant was recommended by the Michelin guide as benchmark in Piedmont for the lovers of mushroom and truffle cuisine. Tartuflanghe, thus, originated combining our inspiration with the wide baggage of gained experience, that some years ago we started to bequeath to our sons Stefania and Paolo.