TartufLanghe - Tartufissima No. 19 Tagliatelle Truffle Pasta - Italian Dried Pasta with Truffle - 8.81oz (250g)



  • The "Tartufissima Pasta" began in 1990, thanks to the experience and culinary imagination of Beppe, chef and founder of Tartuflanghe.

    This success is due to its special characteristics: the completely hand-made shape which gives an extraordinary texture to the pasta, the high percentage of truffle, the sophisticated and well balanced taste and the great quantity of eggs that enhances the flavor of the truffle.

    Like mushrooms, it is the fruiting body of a fungus, unlike mushrooms, truffles remain underground. France is known for their black winter truffles from Perigord, while Italy is known for the white truffle from Alba in Piedmont. Truffles cannot be farmed, they grow in the wild and must be foraged. It is possible to try and encourage their appearance by planting the right trees in the right areas with the perfect micro-climate.Truffles can be found around old growth forests, usually oaks, hazels, or lindens. The spores of truffles emit a musky aroma, which is what attracts beetles, squirrels, rabbits, deer, pigs and dogs.

    White truffles have a stronger aroma than black, and thanks to sulfur compounds typically a garlicky, persistent scent. Black truffles are usually cooked to enhance flavor, while white truffles are frequently shaved into paper thin slices typically over egg pasta, a simple fried egg or a steak.

    Domenica Bertolusso and Beppe Montanaro, founders of the company, started their experience in the "truffle world" in the 1968, marketing the fresh truffle from the Piedmont region. During that period, their restaurant "Da Beppe", located in the heart of Alba, was considered a landmark by truffle and mushrooms lovers and by the Michelin guide.

  • Ingredients: Durum Wheat Semolina, Eggs 20%, Summer Truffle (Tuber Aestivum) 7%, Flavour.

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