Product Description
Ori di Langa’s Tagliolini was the first truffle pasta produced in the world. The range appeared in the 90s, thanks and even today the range remains the first of its kind. The success is due to its special characteristics: the totally artisanal manufacture that gives it an extraordinary texture, the high percentage of truffle used in the dough and the large amount of eggs that enhances the truffle flavor and gives it the consistency of a homemade dough.
Ingredients:
Durum WHEAT semolina, EGGS 30%, Italian summer truffle (Tuber aestivum Vitt.) 2%, Summer truffle juice (Tuber aestivum Vitt.) 2%, flavour.
Allergens:
See ingredients in UPPERCASE. May contain traces of Molucs and SOY.
Storage:
Keep in a cool and dry place.
Preparation Suggestion:
Bring 5 quarts (approx. 2 litters) of water to a boil, adding the salt. Add the pasta and cook for 3 or 4 minutes until
“al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about 1 minute. Add the grated Parmesan cheese. Serve immediately.
Country of Origin:
Italy
Nutritional information:
| Nutrition Declaration (Typical Values): | Per 100g |
|---|---|
| Energy | 1648kJ 389kcal |
| Fat of wich saturates |
4g 1g |
| Carbohydrate of which sugars |
74g 4,7g |
| Protein | 13g |
| Salt | 0,15g |
Distributed by:
Onelink Lda
Rua Quinta dos Álamos n.º 3
2625-577 Vialonga
Notice about our product information:
Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.
