Tagliatelle al Tartufo - Truffle Egg Pasta from Le Marche

Vivid golden ribbons threaded with summer truffle — four-millimetre tagliatelle made with summer truffle cream (Tuber aestivum Vitt.), slow-dried on frames at low temperature until the surface turns rough and porous. A pantry luxury that needs very little else.

There are ingredients that change a dish simply by being in the room. Truffle is one of them — earthy, ancient, unmistakable. Here it appears not as a garnish or an afterthought, but woven into the dough itself: a summer truffle cream that brings dark flecks against the vivid yellow of the sheet, releasing its fragrance with the heat of the pan.

The pasta beneath it is La Pasta di Aldo at their most refined. Made in Monte San Giusto in the Marche by the same family hand that makes their classic tagliatelle, the sheet is worked gently, cut to 4 mm, and hung on frames to dry slowly at low temperature. The process is unchanged from their classic format — because there is no reason to change what works. The truffle brings its character; the pasta brings its structure.

Pairs naturally with butter and aged cheeses such as Parmigiano or Pecorino, mushroom preparations, simple vegetable sauces — anything that lets the truffle aroma come forward without competing.

Contains WHEAT and EGGS. May contain traces of soy and mustard.