Artisanal tagliatelle pasta made with high quality durum wheat, pure mountain water from the Maiella natural park in Italy and Italian truffle. The pasta is extruded through bronze dies, giving it a rough-textured surface to which sauces cling and is then slowly dried at low temperatures.
This old fashioned method enables the pasta to retain more of the flavour and aroma of durum wheat and to maintain a high nutritional value.
Pastificio Maiella is an artisanal producer from Abruzzo, a region of Central Italy with a long tradition for pasta making.
100% fine quality Italian artisanal pasta. Nothing artificial.
Prep & Usage
Truffle pasta pairs well with any truffle sauce and with fresh truffles.
How to cook pasta:
Bring a large pot of water to boil, add a generous pinch of cooking salt (approximately 10 gr per litre). After the salt has dissolved and the water is boiling again, add the pasta to the water and stir frequently the first two minutes, then occasionally for 8 more minutes. Check every now and then until it is al dente. If the pasta is al dente, you should feel a slight resistance when you bite into it, there should also be a thin white vein at the center. Then drain the pasta.
Add any truffle sauce or butter and some Parmesan cheese. To make your pasta truly unforgettable, finish it off with some grated slices of fresh seasoned truffle.
Produced by: Maiella
Sold by: Pasta & Truffles
Durum Wheat Semolina, Water, Truffle
|Typical value||Per serving ()||Per 100|
|Energy Content (kj)||–||1490|
|Energy Content (kcal)||–||335|
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