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:
Tagliolini with truffle butter and Parmigiano-Reggiano, brown butter and Parmigiano-Reggiano, creamy porcini mushroom sauce, morel mushroom cream sauce, shiitake and truffle alfredo sauce.
