Artisan Pasta (Tagliolini)

A versatile Italian egg pasta that is good with any recipe. Tagliolini is a very thin, round shaped noodle. Smooth, thin sauces work best with this noodle. Can also use richer sauces like carbonara.  Is traditionally used with a white truffle sauce but you can use a variety of our Tartuflanghe truffle products such as truffle butter or truffle slices or truffle julienne sauce as well as Tartuflanghe truffle oils – for that umami flavor.

This traditional Northern Italian pasta is produced using an old-world process: bronze extruded, cut with knives and laid by hand onto wooden frames. It is then dried very slowly allowing the moisture to escape giving you a pasta that is much drier than commercial brands therefore will yield almost double what you find on grocery shelves.  This means a 500 g/1 lb bag can feed up to 8 people rather than the typical 4-5 servings!  The bronze die-cut process produces a desirable rough textured pasta which allows the sauce to cling to each noodle, adding more flavor with every bite.

Chef’s tip: bring 2 liters of water to boil adding the salt. Add the pasta and cook for 2 to 4 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and combine the pasta and melted butter (or olive oil) and toss over medium heat for about one minute. Add grated Parmesan Cheese and serve immediately.

Ingredients: durum wheat semolina, eggs 20%, egg yolk. May contain traces of soy.

PRODUCER:

Tartuflanghe

COUNTRY:

Italy (Alba)