Tartuflanghe Tartufissima Tagliolini with Barolo Wine and Truffle, 8.8 oz (250 g)

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Product Description

SKU: IT-2449

The rarest flavor from Piedmont enhanced by the high amount of eggs. A great combination between the wines of the Langhe area and the truffle that gives an extraordinary texture and amazing flavor of the pasta.
A quick step to cook:
1. Bring 2 litres of water to boil adding the salt.
2. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm.
3. Melt the butter in a separate saucepan.
4. Drain the pasta and return it to the saucepan.
5. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute.
6. Add the grated Parmesan Cheese.
7. Serve immediately.
In 2010, the Truffle Perlage has the latest technique, used in the past for space exploration missions, is now applied by their company to the most remarkable raw resources and gourmet products.
Freeze-drying is the last frontier of innovation and opens up the door to a wide range of excellent products and raw goods: Pesto sauce, strawberries, peaches, capers from Sicily, mozzarella, blue cheese, rose petals and figs.
These are just some of the products being transformed with this highly sophisticated processing method and is being currently offered to the restaurant world.


  • Ingredient: Durum wheat semolina, eggs 20%, porcini mushrooms (Boletus edulis and relative group) 7%, summer truffle (Tuber aestivum Vitt.) 3%, flavors.
  • Product Weight: 8.8 oz (250 g)
  • Country of Origin: Italy
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to www.P65Warnings.ca.gov/food.

The rarest flavor from Piedmont enhanced by the high amount of eggs. A great combination between the wines of the Langhe area and the truffle that gives an extraordinary texture and amazing flavor of the pasta.
A quick step to cook:
1. Bring 2 litres of water to boil adding the salt.
2. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm.
3. Melt the butter in a separate saucepan.
4. Drain the pasta and return it to the saucepan.
5. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute.
6. Add the grated Parmesan Cheese.
7. Serve immediately.
In 2010, the Truffle Perlage has the latest technique, used in the past for space exploration missions, is now applied by their company to the most remarkable raw resources and gourmet products.
Freeze-drying is the last frontier of innovation and opens up the door to a wide range of excellent products and raw goods: Pesto sauce, strawberries, peaches, capers from Sicily, mozzarella, blue cheese, rose petals and figs.
These are just some of the products being transformed with this highly sophisticated processing method and is being currently offered to the restaurant world.


  • Ingredient: Durum wheat semolina, eggs 20%, porcini mushrooms (Boletus edulis and relative group) 7%, summer truffle (Tuber aestivum Vitt.) 3%, flavors.
  • Product Weight: 8.8 oz (250 g)
  • Country of Origin: Italy
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to www.P65Warnings.ca.gov/food.
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