Tagliolini are a variety of egg pasta typical of Italian cuisine. It is linked to the traditions of the past, which contemplated the egg pasta as the Sunday lunch main course; this cornerstone of Italian culinary tradition has been revised by adding scented summer truffles, a variety excellent to be added to products such as pasta, rice or polenta.
Truffles are very abundant in the upper valley of Metauro and have always been considered the kings of the culinary arts; that is why the places where truffles grow are carefully kept secret by collectors. The history of Longhi Tartufi began in the '60s in Urbania, where Domenico Longhi opened a small truffle industry by capturing the collection of “the tartofaner”. Some of these "jewels" were processed and shipped to big cities such as Rome, Milan and Genoa. The small family business has gradually grown over the years, and it continues to increase thanks to the hard work and dedication of the new generations. Showing great love for the land and indissoluble attachment to tradition, Longhi Tartufi gives special attention to the selection of truffles, to offer consumers high quality products processed according to traditional family recipes.
General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 3 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.