Morelli Linguine Tartufo is a luxury Italian pasta made according to an authentic Tuscan recipe. This linguine is made from egg pasta and enriched with 1.29% summer truffle, resulting in a subtle earthy, aromatic flavor. The combination of egg and truffle gives the pasta a rich, elegant, and gastronomic appearance.

The long, flat shape of linguine ensures that sauces cling beautifully to the pasta. Thanks to its pronounced truffle flavor, this pasta needs little to shine. A simple preparation with butter, Parmesan cheese, and a little cooking water is enough for a deliciously refined dish. This truffle pasta also comes into its own perfectly with cream sauce, mushrooms, mascarpone, or a mild cheese sauce.

Morelli pasta distinguishes itself through its artisanal production process. The germ of the grain kernel is ground together with the flour. This germ naturally contains vitamins and proteins and is removed by many other pasta producers. The pasta is then processed by hand and subsequently slowly dried for 36 hours at a low temperature of 45 to 50 °C. This meticulous process ensures a full flavor, a firm bite, and an authentic texture.

Recipe inspiration:

Linguine Tartufo with butter and Parmesan
Melt butter in a pan, add the cooked linguine, and mix with a little of the cooking liquid. Finish with Parmesan cheese and freshly ground black pepper.

Linguine with mushrooms and truffle
Sauté mixed mushrooms with garlic and olive oil, add the linguine, and finish with cream or mascarpone.

Creamy truffle linguine
Make a smooth cream sauce with Parmesan cheese and mix with the pasta. Serve with extra Parmesan and, optionally, a few drops of truffle oil.

Ingredients: durum WHEAT semolina, water, EGGS, WHEAT GERM (3.05%), summer truffles (Tuber aestivum Vitt. (1.29%)), flavouring.
May contain traces of fish, molluscs, mustard, and soy.

Contents: 250 g