Egg tagliatelle flavoured with white truffle, for first courses with butter or truffle cream.
The dough combines durum wheat semolina, water and 20 % pasteurised eggs, with 0.1 % white truffle (Tuber magnatum) and flavourings. Made in Tuscany.
They hold up well during cooking. Melted butter and parmesan, or a spoonful of bianchetto cream, are enough to make the dish.
Shavings of fresh truffle at the time of serving make it a festive plate.
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Egg tagliatelle flavoured with white truffle, for first courses with butter or truffle cream.
