Tagliatelle Truffle Egg Pasta

Cooking Instructions: Heat 5 quarts (about 2 liters) of salted water to a rolling boil. Cook the pasta for 4 to 5 minutes until it reaches an “al dente” texture, firm to the bite. In a separate pan, melt the butter. Drain the pasta, return it to the pan, then toss it with the melted butter or olive oil over medium heat for approximately 1 minute. Stir in freshly grated Parmesan cheese and serve right away. 

Origin: Italy

Ingredients: durum wheat semolina, eggs 20%, summer truffle (Tuber aestivum Vitt.) 1%, flavor. It may contain soy and mustard.

Net weight: 8.81 to 17.64 oz.