The Tagliolini No 18 egg pasta are produced through a real artisan process: bronze
die extruded, cut using a knife and laid down on wooden frames. Excellent if
combined with melted butter and some leaves of fresh sage or with “Bouquet”
butter with truffle Sausage and Barolo wine sauce, Ragout sauce, Mushrooms
sauce and Oro in Cucina extra virgin olive oil with truffle.
The Tagliolini egg pasta are the ideal first course to enhance the flavour
of the fresh truffle.
Chef’s tips: bring 2
litres of water to boil adding the salt. Add the pasta and cook for 4 to 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 one minute. Add the
grated Parmesan Cheese and serve immediately.