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The world’s first truffle pasta, invented by Tartuflanghe in 1990. Awarded in 1992 as Best New Product Award at the Fancy Food Show, New York.

Handmade pasta, hand-rolled and packaged after slow drying. This tagliatelle from Tartuflanghe is extruded through bronze, rolled and cut with a knife: all these steps give it a particularly elastic consistency and an excellent hold during cooking. The high percentage of eggs and truffle (7%) enhance the extraordinary flavour of this pasta.

Chef tips: Bring 5 quarts (approx. 2 liters) of water to a boil, adding the salt. Add the pasta and cook for around 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about 1 minute. Add the grated Parmesan cheese. Serve immediately.

One package (250g) serves 4 portions.

How to prepare the Tartufissima Truffle Egg Pasta: click Inspiration by Tartuflanghe

May contain soy. Please see information on ingredients and allergens below.

Tartuflanghe is a family company, founded in 1975 by chef Giuseppe and his wife Domenica Montanaro in Piobesi d’Alba. The company’s history is strongly tied to the kitchen which still today shows in how they meticulously stay creative with developing recipes, experimenting with production processes and in their continuous selection of the finest ingredients. Since the start, the passion for the symbol of their territory, the White Truffle of Alba, has pushed them to be innovative in their product development, while staying  true to tradition. Their recipes, from savory to sweet, have been awarded in major international competitions.

“Every day we continue to experiment with our idea of flavor to create the absolute sensorial experience”, Paolo Montanaro

Today Tartuflanghe cultivates and nurtures more than 20 hectares of wooded land in Langhe, Roero and Monferrato to save a heritage that is disappearing, the Alba White Truffle.