Tartuflanghe: Trüffel-Nudeln, Steinpilz, mit 3% Sommertrüffel, 250 g

Gourmet specialty with porcini mushrooms and summer truffles. Cooking instructions: Bring two liters of salted water to a boil. Add the pasta and cook for about 4-5 minutes. Drain the pasta, let it drip dry, and warm it in a pan with some butter and 50g of cream. Serve the pasta hot and generously sprinkle with Parmesan cheese. Makes 4 servings.

Ingredients: DURUM WHEAT SEMOLINA, 20% EGGS, 7% porcini mushrooms (Boletus Edulis and related species), 3% black summer truffles (Tuber Aestivum), flavorings