Tagliatelle with truffles


Tagliatelle al Tartufo are a culinary success even when served with just a knob of butter and a sprinkling of a good seasoned cheese. The attractive and never invasive aftertaste of the truffle is enough by itself to satisfy the desire for a good dish. Truffle Tagliatelle can be enhanced with delicate creams that do not cover the unmistakable fragrance of the truffle, such as a forest-scented cream with grated porcini mushrooms or broccoli and taleggio. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_TART Category:



Ingredients:  durum wheat semolina, eggs 32%, summer truffle cream 3% (summer truffle Tuber aestivum Vitt. 50%, water, salt, flavouring)
Form: Long pasta
Sheet thickness: 0,7 ÷ 1,1 mm
Width: 4 mm
Appearance: bright yellow color with dark colored dots (truffle), rough and porous dough.
Smell: Proper and characteristic of egg pasta with a strong truffle aroma

Useful Info

Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 358
KJ: 1512
Fat: 4,6 g of which saturated 1,6 g
Carbohydrates: 62 g of which sugars 1,6 g
Protein: 15 g
Sale: 0,15 g

Cooking methods

For every 100 grams of pasta, 2 liters of water, salted when boiling. Once the pasta has been immersed in boiling water, do not stir it for the first minute of cooking to avoid the risk of breaking it. Follow the cooking times indicated, drain the pasta and season to taste.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Truffle tagliatelle with cardoncelli and lobster

Bring the water to a boil in a large pot. Boil the body of the lobster for 6 minutes and the claws for 3 minutes. Break the carapace and keep the pulp aside. Cut the cardoncelli mushrooms into wedges. Cut the shallot and spring onion into brunoise. Heat a drizzle of oil in a pan with the shallot, spring onion, garlic and julienned lard. Let it dry on a moderate flame. Add the mushrooms with a pinch of salt and pepper. Gently brown the mushrooms without burning them. Reduce the lobster bisque to concentrate the flavours. Gently let the crustacean pulp cool in the reduced bisque. Once the bisque has been reduced, emulsify it with the extra virgin olive oil. Roast the guanciale in the pan until it is crispy. Dry it on absorbent paper to remove excess fat. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary.

Present the noodles in individual plates. Place a piece of tail and a claw of the lobster on each portion. Complete with the reduced bisque and the crispy guanciale.


  • 300 g lobster bisque
  •  2 pcs of 400 g each lobster (live)
  •  50 g EVO oil
  •  30 g shallots
  •  20 g spring onion
  •  5 g ripened garlic
  •  80 g bacon into strips
  •  80 g lard with herbs (in julienne strips)
  •  200 g cardoncelli mushrooms