Dried tagliatelle flavoured with truffle. Serve with butter and parmesan, without strong sauces.
Dried pasta from Campania, from the flavoured range. The ribbons are about 6 to 7 mm wide and the truffle is worked into the dough.
The woodland aroma is released during cooking.
A little melted butter and some Parmigiano Reggiano are enough, or a light cream to bind. For a festive dish, add a few slices of fresh truffle.
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