In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking.
Perfect with a simple butter sauce and freshly grated Parmigiano-Reggiano cheese. Its subtle truffle flavor also pairs beautifully with a drizzle of truffle oil or truffle butter. If you had truffles while traveling in Italy, this pasta will take you back. (Serves four)
INGREDIENTS: durum wheat semolina, fresh eggs 31%, tuber aestivum vitt 5%.
Allergens: wheat and eggs.
Cooking time: 2 minutes.
Pairing suggestions:
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Simple Butter Sauce and Parmigiano-Reggiano: Tagliolini with truffle butter and Parmigiano-Reggiano; tagliolini with brown butter and Parmigiano-Reggiano.
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Creamy Mushroom Sauces: Tagliolini with creamy porcini mushroom sauce; tagliolini with morel mushroom cream sauce; tagliolini with shiitake and truffle alfredo sauce.
