Pasta made from durum wheat semolina, eggs and summer truffles.

The Tartufissima No.19 is made by hand and contains 7% summer truffles. To waste as little aroma as possible, the pasta is dried at low temperatures. The result will convince every gourmet.

Cook the pasta in 2 liters of water salted with sea salt for about 8-9 minutes. Then drain the pasta and warm it up, adding a little butter. Serve the pasta hot and sprinkle with plenty of Parmesan cheese.

They are an ideal accompaniment to all truffle dishes.

Ingredients: DURUM WHEAT SEMOLINA, 20% EGGS, 7% truffle (Tuber Aestivum), flavourings