Pasta is the quintessential midweek dinner, but when you take long and flat ribbons of tagliatelle and mix them with earthy black truffles, you’re guaranteed a gourmet experience, no matter what day of the week.
This classic Italian wide-ribboned Tagliatelle is made with certified organic durum wheat flour, real eggs, pristine water and finely chopped pieces of summer black truffles. No additives or preservatives are used in this artisan pasta, which creates a natural, rich cooked dish. Pair it with a traditional meat Bolognese sauce, or perhaps a truffled cream sauce with a dash of truffle butter to really bring out that truffle flavor. A few slices of fresh or dried truffles will finish off this dish beautifully.
This pasta is part of a new and exciting line of truffle specialties by Urbani, a family-run Italian company that specializes in all things truffles. The Urbani family has been in the truffle business for generation, since Carlo Urbani founded the company in 1850. Today, they’re one of the most reputed fresh truffle purveyors in the world.