Tagliatelle with with truffle. Due to its particular porosity, this kind of pasta retains any kind of sauce very well. It is excellent with butter, parmesan and truffle shavings.
Tagliatelle with White Truffle are born from the union of the flavour of white truffle with the best wheat semolina and eggs: a refined and very pleasant first course on the palate. Tagliatelle with White Truffle represents excellence both for the quality of the raw materials and for the precious presence of the white truffle. They have a perfect consistency and a delicious porosity that allow them to be served both in combination with a simple knob of butter and a sprinkling of Parmesan cheese and with more particular sauces.
Cook the Tagliatelle with White Truffle in salted water, drain when al dente and finish cooking in a pan with a few knobs of butter and a few tablespoons of Parmesan.