Tartuflanghe Tagliolini with Barolo and Truffles

Tagliolini are thin ribbon noodles made from durum wheat, eggs and salt. This type of pasta is typical of the Piedmont region. The dry Barolo wine used in the noodles is also grown in the wineries of this Italian region. The black summer truffles used are also native to Piedmont, so what could be more natural than combining these three regional specialities in one product?

Tip: The Taglionlini taste great even without sauce - simply cook them al dente, add a little butter or a little olive oil and served with grated Parmigiano Reggiano.