Durum wheat semolina egg pasta with truffle.
Long egg pasta typical of the Piedmont region, prepared with the addition of black truffle. Recommended to be paired with white sauces or simply with the addition of butter and sage.

Preparation and usage
1- Add water in a large pot and bring it to boil
2- Add at least one tablespoon of salt
3- Toss in the pasta and stir occasionally
4- Cook without the lid for the 3 minutes
5- Drain the pasta and stir in your favourite sauce or pesto
 
Ingredients: Durum wheat semolina, fresh pasteurized free-range eggs (20%), black truffle (Tuber Aestivum Vitt.) (3%), truffle aroma (0.3%), salt
Nutritional Info (for 100g)
Energy 1,551kJ / 369Kcal
Fats 5,1g
- of which saturates 1.1g
Carbs 65g
- of which sugars 2.5g
Fibres 3.5g
Proteins 14g
Salt traces
Allergens: Gluten, eggs. It may contain traces of nuts, shellfish, fish and soy.
Storage: Keep it in a dry location