White Truffle Fettuccine

Fettucine al Tartufo Bianco

Fettuccine is a flat thick noodle made of egg and flour (usually one egg for every 100g of flour), wider than, but similar to the tagliatelle typical of Bologna.

The pasta dough used to make it has been infused with white truffles and although the flavour is not strong, it offers a lovely background flavour profile of truffles. The pasta dough is rolled in small batches then passed through a bronze die cutter to shape the Fettucine, it is then slowly dried and ready for use. 

This fettuccine is ideally served with butter, stock and parmesan emulsion and plentiful slices of fresh truffles. 

Egg pasta with white truffles

Ingredients: Durum wheat semolina, eggs 23.1%, white truffle paste 3.5%. [Ingredients: white truffle (Tuber Magnatum Pico.) 90%, extra virgin olive oil, salt, aroma] 

Origin: Italy

Net: 250g



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