Gastronomic specialty with porcini mushrooms and summer truffles. Cook the pasta in 2 liters of sea salted water for about 5 minutes. Then drain the pasta and warm it up while adding a little butter. The pasta is served hot and sprinkled with plenty of Parmesan cheese.
Additional information about the product
Designation
Truffle pasta, porcini mushroom, with 3% summer truffle, Tartuflanghe
Egg noodles with porcini mushrooms and truffles. DURUM WHEAT SEMENATION, 20% EGGS, 7% porcini mushrooms (Boletus Edulis and related mushrooms), 3% black summer truffles (Tuber Astivum), flavorings. Cooking Instructions: Bring two liters of salted water to a boil. Add the pasta and cook for approx. 4-5 minutes. Drain the pasta, let it drain and heat it in the pan while adding a little butter and 50g cream. Serve the pasta hot and sprinkle generously with Parmesan cheese. Makes 4 servings. Store in a cool and dry place.
Nutritional table (10210)
per 100g / 100ml
Calorific value
1552 kJ / 367 kcal
fat
3,5 g
saturated fatty acids
1 g
carbohydrates
68 g
of which sugars
0,5 g
protein
14 g
salt
0,13 g
Allergy Advice about the product (contain allergens) (10210) Gluten:Weizen Eggs
