This egg pasta with truffles is an exquisite dried pasta. Prepared in accordance with Campofilone traditions, this egg pasta is prepared with eggs from free-range hens and durum wheat sourced in Italy. It takes only three minutes to cook in boiling water and pairs well with a simple butter sauce with Parmigiano. Amp up the truffle flavor with a drizzle of truffle oil or try serving this with a mushroom-sage sauce.
You’ll love the bouncy, light texture and the quick cooking time of this pasta.
The packaging is 100% recyclable.