White Truffle Tagliatelle - 250 gr

Magnatum White Truffle Tagliatelle - 250g

Ingredients: Crafted with durum wheat semolina, water, pasteurized eggs (20%), a hint of white truffle (Tuber magnatum pico) (0.1%), and a delicate aroma.

Storage: Store the tagliatelle in a cool, dry place, away from direct sunlight, for up to 24 months. Once opened, seal tightly and consume within the specified time frame.



Indulge in the exquisite taste of Magnatum White Truffle Tagliatelle, where the essence of white truffle infuses every bite. Crafted with the finest durum wheat semolina and enriched with pasteurized eggs, this pasta offers a gourmet experience like no other.

Experience the allure of Italian cuisine as the delicate aroma of white truffle tantalizes your senses. Pair it with our truffle oil or freshly cut truffle for an elevated dining experience that will leave you craving more.

Savor the harmonious blend of flavors and textures as you indulge in Magnatum White Truffle Tagliatelle. Whether served simply with butter and Parmesan or as part of a decadent truffle-inspired dish, every forkful promises culinary perfection.

Best Before Date: Up to 24 months from production date

Nutrition Value (per 100g/ml):

- Energy: 1514 Kj (362 kcal)
- Fats: 5.1 g
- Saturated Fatty Acids: 1.6 g
- Carbohydrates: 64 g
- Sugars: 3.3 g
- Fiber: 1.54 g
- Protein: 15 g
- Salt: 0.01 g

How to Use:

1. Truffle Tagliatelle with Truffle Oil:
- Ingredients:
- Magnatum White Truffle Tagliatelle
- Truffle oil
- Grated Parmesan cheese
- Instructions:
1. Cook the tagliatelle according to package instructions until al dente.
2. Drain the cooked pasta and toss with a drizzle of truffle oil.
3. Serve hot, garnished with grated Parmesan cheese for added richness.

2. Creamy Truffle Tagliatelle:
- Ingredients:
- Magnatum White Truffle Tagliatelle
- Heavy cream
- Freshly grated black truffle
- Instructions:
1. Cook the tagliatelle until al dente and drain.
2. In a saucepan, heat the heavy cream over medium heat until warm.
3. Add the cooked tagliatelle to the cream and toss until coated.
4. Serve hot, garnished with freshly grated black truffle for a decadent twist on a classic dish. Enjoy!