Pasta made from durum wheat semolina, eggs, and summer truffles.

The Tartufissima No.19 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 with sea salt for about 8-9 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.

They are an ideal side dish for all truffle dishes.

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