Every innovation starts with an idea - an idea that was born at TartufLanghe in 1990, when it was decided to add truffles to the preparation of pasta. It was an idea as simple as it was ingenious, but it aroused a lot of interest and was even rewarded in New York in 1992, when TartufLanghe's Truffle Tagliatelle won the prize for "Outstanding new product". 30 years later, "Tartufissima No. 19" Tagliatelle is still considered the best truffle pasta, far beyond the borders of Italy.

Preparation for 4 people:

1. Cook the pasta in 2 liters of boiling salted water for 4-5 minutes until al dente.
2. Drain and fry immediately in the pan with a knob of butter or a little olive oil over a medium heat.
3. Sprinkle with grated Parmesan cheese.
4. Enjoy ;)

Ingredients: Semolina 20%, Egg 7%, Summer truffle flavor (Tuber aestivum Vitt.)

Contents: 250 g