Egg pasta made from durum wheat semolina with summer truffles.

In 1990, Tartufissima, the first pasta with truffles, saw the light of day. It is handmade and contains 7% summer truffles. To waste as little aroma as possible, the pasta is dried at low temperatures. The result impresses every gourmet.

Cook the pasta in 2 liters of salted water for about 5 minutes. Then drain the pasta and warm it up, adding a bit of butter. The pasta is served hot and generously sprinkled with Parmesan cheese.

Ingredients: DURUM WHEAT SEMOLINA, 20% EGGS, 7% summer truffles (Tuber Aestivum), flavoring agents