松露雞蛋麵是在 Tartuflanghe 的麵食工廠手工製作的。 經過緩慢的乾燥過程後，它們被手工捲起和包裝。 他們的意大利麵經過青銅擠壓、捲製和刀切：所有這些步驟都保證了烹飪過程中特別有彈性的稠度和出色的保持力。
主廚小秘訣：與融化的奶油和一些新鮮鼠尾草葉一起炒，或與 Tartuflanghe 調味品結合使用時效果極佳：「Bouquet」奶油配松露、牛肝菌蘑菇醬、牛肝菌蘑菇和松露奶油、 「Oro in cucina」特級初榨橄欖油佐白松露。 烹調時間：4/5 分鐘。
成分：硬質小麥粗麵粉、新鮮巴氏殺菌雞蛋 20%、夏季松露（Tuber aestivum）1%、調味料。 可能含有大豆和芥末。
小麥種植國：意大利
製麵國：意大利
Egg noodles with truffles are produced in Tartuflanghe’s pasta factory by hand. They are rolled and packaged by hand after a slow drying process. Their pasta is bronze-extruded, rolled and knife-cut: all these steps guarantee a particularly elastic consistency and excellent hold during cooking.
Chef Tips: excellent when sautéed with melted butter and a few fresh sage leaves, or combined with Tartuflanghe condiments: “Bouquet” butter with truffle, Porcini Mushroom Sauce, Porcini Mushroom and Truffle Cream, “Oro in cucina” extra virgin olive oil with white truffle. Cooking time: 4/5 minutes.
Ingredients: durum wheat semolina, fresh pasteurised EGGS 20%, summer truffle (Tuber aestivum) 1%, flavouring. MAY CONTAIN SOYBEAN and SENAPE.
Country of wheat cultivation: Italy
Country of milling: Italy
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