Linguine White Tartufo Egg Pasta

Hand crafted by a family producer respecting traditional techniques and made with ingredients cultivated on their farm to enhance the original colors and the intense scent of ripe wheat and fresh eggs.

With a cooking time of 1-2 minutes and a shelf life of 30 months, this pasta is ideal as a minimalist dish bringing through white truffle and simply prepared with a knob of butter and a sprinkle of Parmesan.  

With 70 hectares of crops located in the hilly areas around Fermo in the Marche region, they blend four different varieties of durum wheat, which is aged for almost 6 months after the harvest and then stored at 18°C to crystalize to a highly digestible final product.

6.500 free-range hens are bred following the natural cycles and fed with non-GMO noble cereals free from animal proteins, colorings, preservatives and following local farming traditions.  The eggs are collected every day and used for making pasta within 3 days of laying to ensure the freshness of the finished product.