Tagliatelle with summer truffle

Tagliatelle is a variety of long pasta of Italian origin (central and northern Italy). The name comes from the Italian "tagliare" i.e. "cut", because it is obtained by kneading long sheets of dough that are cut finely into strips. Maison Brémond found the best tagliatelle in a small Italian Pastificio factory located in the Piedmont region.

In this artisanal pastificio, the two rules are:  "the quality of the ingredients used" and "the respect of the rhythm of the drying of the dough". The dough, made with quality raw materials (durum wheat semolina flour, fresh hens' eggs) keeps its organoleptic properties thanks to a very slow drying process that preserves its quality and makes it more digestible and resistant to cooking. The entire process is monitored and controlled manually.

Rich in eggs with more than 20% fresh eggs and thanks to this slow drying process, the result after cooking is impressive. You will get the feeling you are eating fresh pasta made the same day. To sublimate it pieces of black truffles were added during the preparation of the pasta. Eating a dish of pasta becomes a real feast!

Food pairings: Add olive oil, Camargue fleur de sel salt and the meal is ready...

Origin: Italy.

Average nutritional values for 100g/ml: Energy: 1642 kJ / 392 kcal - Fat: 4.5g - Of which saturated fatty acids: 1g - Carbohydrates: 73g - Of which sugars: 2g - Protein: 12g - Salt: 1.7g.

Ingredients: Durum wheat semolina, eggs 22%, summer truffle 2% (tuber aestivum vitt.), aroma.

Store in a cool, dry place, away from heat.

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