Long, thin dried pasta flavoured with truffle. Serve it simply, with butter and parmesan.
Dried pasta from Campania, from the flavoured range. Tagliolini are thinner than tagliatelle, about 2 mm wide, and cook quickly.
The truffle is in the dough and its aroma is released during cooking.
A little butter, some Parmigiano Reggiano and a ladle of cooking water are enough to bind it. Avoid tomato and strong spices, which mask the truffle.
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Long, thin dried pasta flavoured with truffle. Serve it simply, with butter and parmesan.
