A great combination between the Langhe region’s King of wines, Barolo, and the truffle. This special recipe gives you a unique and delicious Piedmont recipe which is enhanced with the high amount of eggs used in making the pasta. Tagliolini is a more delicate, small round noodle, smaller in diameter than spaghetti.
This pasta’s extraordinary texture is due to its bronze extrusion and extremely slow-drying production method. The flavor of the truffle is enhanced by the large amount of eggs in this artisan tagliolini pasta.
Cooking Tip: It is suggested to serve this simply, using the recipe on the box. Bring 2 liters of salted water to boil. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt butter (or substitute olive oil) in a separate large skillet. Drain the pasta and add to the skillet with the melted butter. Toss over medium heat for about one minute. Add grated Parmesan Cheese to taste and serve immediately. Serves 4.
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