Summer Truffle Tagliatelle

These Summer Truffle Tagliatelle are the most direct and honest answer to the question that every truffle lover ends up asking: how do you incorporate truffles into an everyday meal, simply and without fuss? The answer lies in three ingredients: durum wheat semolina, 20% fresh eggs and summer truffles. Tuber Aestivum to 7% - a generous dosage that deeply perfumes each ribbon of dough.

Cooking takes just three minutes. The result is supple tagliatelle, slightly rough on the surface - that texture that catches the sauce - and an instantly recognizable fragrance of toasted hazelnut and delicate undergrowth, typical of the Tuber Aestivum. They stand on their own with quality butter and a few shavings of mature Parmesan.

To go one step further: melt a knob of semi-salted butter in a frying pan, add a spoonful of Maison de la Truffe Purée de Truffes Noires off the heat, add the drained pasta and mix briskly. Count on thirty seconds. The result is the equivalent of a gourmet restaurant starter, for a fraction of the cost and time.

Contents: 250g. Store in a cool, dry place. Cooking time: 3 minutes in plenty of boiling salted water.