Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy.
Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
This wonderful bronze-die pasta is lightly infused with the aroma of truffles. It provides an excellent backdrop for sliced fresh truffles or can be enhanced with the addition of truffle butter, grated parmesan and lots of freshly milled black peppercorns
Ingredients: Durum wheat semolina, eggs, summer truffles, white truffle aroma, (may contain traces of celery)