Tartuflanghe Tartufissima® - Egg Pasta with Truffle
The Tartufissima is the first truffle pasta ever produced in the world.
The “Tartufissima Pasta” began in 1990, thanks to the experience and culinary imagination of Beppe, chef and founder of Tartuflanghe. This home-made pasta has an extraordinary texture given by the hand-made shape, a high percentage of truffle and a great quantity of eggs which enhances the truffle flavor.
Two years later the Tartufissima N°19 was awarded as “Outstanding new product” at Fancy Food Summer Show of New York City.
In 2012 our Tartufissima pasta has been chosen by Oprah Winfrey and included in the “Oprah’s favourite things“, the famous list drawn up by the American anchorwoman for the Christmas festivity.
Ingredients and allergens
Ingredients: durum wheat semolina, eggs 20%, Summer truffle, (Tuber aestivum Vitt.) 7%, flavour.
It may contain traces of soy.
250 grams / 8.82 ounces
Serves 3-4 people.
How to cook Tartufissima
(we suggest you to keep it plain, no tomato, no truffle oil needed)
Bring 5 quarts (approx. 2 liters) of water to boil, adding the salt (approx 20g).
Add the pasta and cook for 3 or 4 minutes until “al dente” or still firm.
Melt the butter (1.5 Oz) in a separate saucepan.
Drain the pasta and return it to the saucepan.
Combine the pasta and melted butter or olive oil, add 2 tablespoon of cooking water and toss over medium heat for about 1 minute. Add the grated Parmesan cheese. Serve immediately.