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Tartufi Morra Tagliolini with White Truffle 250g
A Bejeweled Symbiosis
Tartufi Morra presents this classic Italian pasta, cousin to the tagliatelle, made with certified organic durum wheat flour and that jewel of Piedmont, Italy — the Alba white truffle.
TASTING NOTES FROM THE CURATOR
No additives, no preservatives, just organic wheat, egg, and choice pieces of a coveted, flavorful truffle. Tagliolini pasta is traditionally made fresh, originally meant for soups, so it retains a certain yolky thickness and strength to it. This makes it ideal for housing pieces of Alba white truffle, which has a garlicky, almost shallot-like taste. It makes for a rich, flavorful combination paired to best advantage with simpler sauces. Many recipes exist for pairing white truffle with tagliolini. Tartufi Morra puts the two ingredients together in one neat, beautiful package.
PREPARATION OR PAIRINGS
The simplest way to enjoy this pasta is with a little pat of butter alongside a savory grilled meat dinner. Tagliolini is one of a few ribbon pastas with a traditionally rough texture and porous nature, which makes it ideal for soaking up thick sauces. Try it with a ragu of beef, veal, or pork. For vegetarian options, you can try a bricole e noci (breadcrumbs and nuts), uovo e formaggio (the less-rich version of carbonara), or the ever-classic pomodoro e basilico!
CUTTING COUSINS, PASTA-STYLE
Tagliatelle, pappardelle, fettuccini, tagliolini — it all comes down to the cut. In Italy, home to hundreds of pasta styles and types, the smallest change in width or length makes all the difference. The Italian word “taglia” actually means cut. Tagliolini is around 2 – 3mm in width. Any wider than that, and you get tagliatelle, any narrower than that, capellini.
Italian chefs developed pastas in different shapes and sizes to match the sauces that they used. Thin pastas like angel hair work better with runny, oil-based sauces while flat, ribbon-like pastas go best with cream ones. Have a thick, heavy sauce? Then you need an equally thick and heavy pasta. Think on that when you’re planning your next Italian dinner!
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.