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Tartuflanghe’s Tagliatelle truffle pasta is produced through an artisan process, bronze die extruded, laid down on wooden frames and dried at low temperature for a long time.
Chef’s tip: bring 2 litres of water to boil adding the salt. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan Cheese and serve immediately.
Ingredients: Semolina of durum wheat, eggs 20%, summer truffle (Tuber aestivum) 1%, flavour. It may contain traces of soy.
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