Tagliolini pasta with white truffles

Discover the luxurious taste of TAGLIOLINI pasta with white truffles. Crafted from a traditional Italian recipe, these pasta offer a unique savory flavor and exquisite texture, perfect for any special occasion.

"Tartufi Jimmy" pasta with white truffles TAGLIOLINI is made according to a recipe from the Campolifone region of Italy. Dried slowly and for a long time, it has a pleasant texture. The truffles give the pasta a savory flavor. These pasta are made in bronze molds. Pasta made this way are very different from those made in Teflon. The bronze molds roughen the surface of the pasta, and such an uneven surface is ideal for sauces: they cling to the pasta and do not run off. Tagliolini pasta are elongated, resembling spaghetti. They are considered a traditional dish in the Molise and Piedmont regions of Italy. White truffles (Tuber magnatum Pico) are considered some of the most valuable truffles in the world due to their excellent organoleptic properties. White truffles have a slightly milder aroma and flavor than black ones. They have a pleasant scent of oak, musk, and even olives. They have a savory flavor with a barely perceptible bitterness and earthy, nutty notes. Easily recognizable due to their golden ochre color. On the inside, they are yellow or brown, with white 'veins'. Harvested from October to December. Most often found under oaks, birches, poplars, and others. About truffles Truffles, also known as "underground pearls", "kitchen jewels", and "elf apples", are a wonderful gourmet food, costing over a hundred euros per kilogram. Organoleptic properties. It is not easy to describe the aroma and taste of truffles to those who have not tasted them. It is important to mention that they have an incredibly intense and distinctive flavor and aroma. Specialists describe it as similar to mustard and aged cheese. Some say the smell resembles garlic, canned corn, musk, and nuts. Once you sniff a truffle, you will easily remember this scent and recognize it again. They can vary in size: from tiny balls a few centimeters in diameter to the size of a potato, weighing 10-60 g. The surface of these fungi is somewhat rough, while the flesh beneath can be dark or cream-colored. The shape of truffles somewhat depends on the soil: if the earth is soft, they grow round and smooth; if it's hard, they take irregular forms as they compete for space. Truffles grow underground, so pigs or dogs with an exceptional sense of smell are used to find them. Aroma is the primary sign of truffle maturity and quality, as the aromatic compounds only form when the fungi are properly matured. Fresh truffles must be washed with water and brushed clean before use. The outer surface of the fungus must be completely clean — only then can you peel, slice, and chop them with special tools. It is not recommended to use truffles with strongly flavored and aromatic foods. These fungi are best suited to enhance mild-flavored products: rice, pasta, potatoes, and such. The richness also helps to bring out all the nuances of truffle flavor, so cheeses, butter, and oil pair excellently with them.