Egg pasta made from durum wheat semolina with summer truffles.

In 1990, Tartufissima, the first pasta with truffles, was born. It is made by hand and contains 7% summer truffles. The pasta is dried at low temperatures to waste as little aroma as possible. The result will convince every gourmet.

Cook the pasta in 2 liters of water salted with sea salt for about 5 minutes. Then drain the pasta and heat it up, adding a little butter. Serve the pasta hot and sprinkled with plenty of Parmesan cheese

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