Tagliatelle, egg pasta with Truffle 17.64 oz.
Chefs tips: Bring 5 quarts (approx. 2 liters) of water to a 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 1 minute. Add grated Parmesan cheese. Serve immediately. Serving 4 people.
Ingredients and allergens:
INGREDIENTS: durum wheat semolina, eggs 20%, summer truffle (Tuber aestivum Vitt.) 1%, flavor. It may contain soy and mustard.
Weight: 17.64 oz.