Tagliatelle with White Truffle

Ingredients: Durum wheat semolina, eggs 33.4%, soft wheat flour, summer truffle (Tuber aestivum Vitt.) 2%, flavouring.

Storage: Store at room temperature shelter from light and heat source.

Directions: Cook in plenty of boiling salted water for 7 minutes and season to taste.

Product shelf life: 24 months

Nutritional values per 100g:

• Energy value: 376 kcal
• Fat: 5.00 g (of which saturated fatty acids 1.50 g)
• Carbohydrates: 68.50 g (of which sugars 3.80 g)
• Fiber: 3.20 g
• Protein: 12.70 g
• Salt: 0.24 g

Tagliatelle with White Truffle

Ingredients for 2 people:

• 250 g of tagliatelle with white truffle
• 100 g of butter
• 20/25 g of grated Parmigiano Reggiano
• 2.5 litres of chicken broth
• Salt and pepper to taste

Procedure:

1. Bring the chicken broth to the boil in a saucepan and add the tagliatelle.
2. When they are still al dente, drain them and finish cooking them in the pan with a ladle of chicken broth, mixing well.
3. Finish the preparation with the heat off, vigorously stirring the pasta with the butter and Parmesan to create a nice cream.
4. Serve hot and creamy.

Enjoy your meal!

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