Tagliolini Egg Pasta (24%), Hand-Rolled

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Size 500 g
AED 59.00
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Hand-rolled and wound artisanal egg pasta made with top quality ingredients: Italian durum wheat and 24% fresh eggs. Domenica Bertolusso and Beppe Montanaro are the founders of the Tartuflanghe company, long dedicating their lives to this precious ingredient, a coveted icon of Italy’s Piedmont region.
Their activity in the world of truffles dates back to 1968, with the marketing of fresh truffles in their restaurant, at the time a true reference point of Piedmont’s haute cuisine. Tartuflanghe was later founded in 1980, taking full advantage of Beppe’s exceptional flair and culinary experience. The name of the company, on the other hand, was inspired by Domenica who, in the restaurant’s kitchen joined the word truffle (“tartufo” in Italian) with the name of the Langhe, a territory famous for the quality of this precious mushroom.
The first truffle specialties were created to give fine dining enthusiasts the opportunity to taste truffles even when they are not in season: an innovative approach that emphasized the study and research carried out by the Montanaro family, creating the first truffle flavored pasta produced in the world, recognized at the Fancy Food Summer Show in New York in 1992.
Domenica and Beppe’s children – Paolo and Stefania – have joined their parents in recent years, passing on to them the wealth of experience gained over the years and carrying on the prestigious family tradition with enthusiasm and innovation.

The Company 
Domenica Bertolusso and Beppe Montanaro, founders of the company, started Tartuflanghe in 1980. The company has long boasted the “Eccellenza Artigiana” (Artisanal Excellence) recognition granted by the Piedmont Region in recognition of its thirty years of experience in the world of quality gastronomic craftsmanship.


Artisanal Tagliolini egg pasta

500 g

Domenica Bertolusso e Beppe Montanaro, fondatori dell’azienda, diedero vita a Tartuflanghe nel 1980. L’azienda si fregia da anni del titolo Eccellenza Artigiana, rilasciato dalla Regione Piemonte quale riconoscimento della sua trentennale esperienza nel mondo dell’artigianato gastronomico di qualità.

Ingredients: durum WHEAT semolina, fresh pasteurized EGGS 20%, EGG yolk 4%.
May contain traces of SOY.
Wheat growing country: Italy
Milling country: Italy
Storage method: store in a cool, dry place

Tips for using the product: 8 portions. Cooking time - 3 to 4 minutes. Boil the pasta in 2 L of salted and boiling water for approximately 3 to 4 minutes. Serve the pasta hot, sprinkled with grated Parmesan cheese. Serve the pasta hot, sprinkled with grated Parmesan cheese.
Average nutritional values per 100 g: energy 1624 kJ / 384 kcal, fat 4.2 g, of which saturated fatty acids 1.2 g, carbohydrates 70 g, of which sugars 0.5 g, proteins 15 g, salt 0.08 g.
Company name and address: Tartuflanghe, Località catena Rossa 7 12040 Piobesi d'Alba (CN), Italy
Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.
For more information on the technical characteristics of the product, please contact our Customer Care team

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