Tartufi Morra Tagliolini with White‚Ķ | ūü¶ÜThe Bow Tie Duck Manila
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Tartufi Morra Tagliolini with White Truffle 250g

A Bejeweled Symbiosis

Tartu¬≠fi Mor¬≠ra presents this clas¬≠sic Ital¬≠ian pas¬≠ta, cousin to the tagli¬≠atelle, made with cer¬≠ti¬≠fied organ¬≠ic durum wheat flour and that jew¬≠el of Pied¬≠mont, Italy‚ÄČ‚ÄĒ‚ÄČthe Alba white truffle.

TAST­ING NOTES FROM THE CURATOR

No addi¬≠tives, no preser¬≠v¬≠a¬≠tives, just organ¬≠ic wheat, egg, and choice pieces of a cov¬≠et¬≠ed, fla¬≠vor¬≠ful truf¬≠fle. Tagli¬≠oli¬≠ni pas¬≠ta is tra¬≠di¬≠tion¬≠al¬≠ly made fresh, orig¬≠i¬≠nal¬≠ly meant for soups, so it retains a cer¬≠tain yolky thick¬≠ness and strength to it. This makes it ide¬≠al for hous¬≠ing pieces of Alba white truf¬≠fle, which has a gar¬≠licky, almost shal¬≠lot-like taste. It makes for a rich, fla¬≠vor¬≠ful com¬≠bi¬≠na¬≠tion paired to best advan¬≠tage with sim¬≠pler sauces. Many recipes exist for pair¬≠ing white truf¬≠fle with tagli¬≠oli¬≠ni. Tartu¬≠fi Mor¬≠ra puts the two ingre¬≠di¬≠ents togeth¬≠er in one neat, beau¬≠ti¬≠ful package.

PREPA­RA­TION OR PAIRINGS

The sim¬≠plest way to enjoy this pas¬≠ta is with a lit¬≠tle pat of but¬≠ter along¬≠side a savory grilled meat din¬≠ner. Tagli¬≠oli¬≠ni is one of a few rib¬≠bon pas¬≠tas with a tra¬≠di¬≠tion¬≠al¬≠ly rough tex¬≠ture and porous nature, which makes it ide¬≠al for soak¬≠ing up thick sauces. Try it with a ragu of beef, veal, or pork. For veg¬≠e¬≠tar¬≠i¬≠an options, you can try a bricole e noci (bread¬≠crumbs and nuts), uovo e for¬≠mag¬≠gio (the less-rich ver¬≠sion of car¬≠bonara), or the ever-clas¬≠sic pomodoro e basilico!

CUT­TING COUSINS, PASTA-STYLE

Tagli¬≠atelle, pap¬≠pardelle, fet¬≠tuc¬≠ci¬≠ni, tagli¬≠oli¬≠ni‚ÄČ‚ÄĒ‚ÄČit all comes down to the cut. In Italy, home to hun¬≠dreds of pas¬≠ta styles and types, the small¬≠est change in width or length makes all the dif¬≠fer¬≠ence. The Ital¬≠ian word ‚Äč‚Äútaglia‚ÄĚ actu¬≠al¬≠ly means cut. Tagli¬≠oli¬≠ni is around 2‚ÄČ‚Äď‚ÄČ3mm in width. Any wider than that, and you get tagli¬≠atelle, any nar¬≠row¬≠er than that, capellini.

Ital¬≠ian chefs devel¬≠oped pas¬≠tas in dif¬≠fer¬≠ent shapes and sizes to match the sauces that they used. Thin pas¬≠tas like angel hair work bet¬≠ter with run¬≠ny, oil-based sauces while flat, rib¬≠bon-like pas¬≠tas go best with cream ones. Have a thick, heavy sauce? Then you need an equal¬≠ly thick and heavy pas¬≠ta. Think on that when you‚Äôre plan¬≠ning your next Ital¬≠ian dinner!

Storage Instructions

Store dry, uncooked pas¬≠ta in a cool, dry pantry for up to one year. Pre¬≠serve fresh¬≠ness by stor¬≠ing dry pas¬≠ta in an air-tight box or con¬≠tain¬≠er. Store plain (no sauce or oth¬≠er ingre¬≠di¬≠ents) cooked pas¬≠ta in a con¬≠tain¬≠er or plas¬≠tic seal¬≠able bag in the refrig¬≠er¬≠a¬≠tor for up to five days and up to three months in the freezer.

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