Our Tagliolini egg pasta are produced through an artisan process in our workshop in Piobesi d’Alba: bronze die extruded, laid down on wooden frames and dried at low temperature for a long time. Excellent if combined with melted butter and some leaves of fresh sage or with “Bouquet” butter with truffle Sausage and Barolo wine sauce, Ragout sauce, Mushrooms sauce and “Oro in Cucina” extra virgin olive oil with truffle.
The Tagliolini egg pasta are the ideal first course to enhance the fresh truffle
Chef’s tips: bring 2 litres of water to boil adding the salt. Add the pasta and cook for 4 to 5 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 one minute.
Add the grated Parmesan Cheese and serve immediately.