Tartufissima Eggs Tagliatelle with Truffle was the first pasta in the world to be made with truffles and it was invented in TartufLanghe's artisan laboratories in 1990. In 1992 Tartufissima pasta was awarded as the best new product of the year at the Summer Fancy Food Show in New York. Tagliatelle pasta is made by mixing Italian durum wheat together with pasteurized fresh egg. Tagliatelle pasta is bronze wire-drawn and transformed into a thin sheet, then cut with a knife. The traditional processing method used in TartufLanghe pastificio gives the pasta a special consistency. They spread the pasta sheets by hand on wooden frames and from its slow drying a dough is obtained with very low humidity, offering optimal conservation. Thanks to its special texture, it remains porous and elastic.
Tagliatelle are delicate strands, with a paper-thin thickness, named from the Italian verb 'tagliare' meaning to cut. Tagliatelle shape is wider than Tagliolini.
Enjoy Tartufissima Number 19 Tagliatelle simply with high-quality butter.