And our tagliatelle and egg tagliolini date back to an ancient tradition of our land with its typical intense yellow color, this egg pasta is the flagship of the Langhe tradition. Using historical machinery and recipes from the past, a dough is created which is then folded, cut, and dried at low temperatures for about 24 hours in order to maintain the flavors of each ingredient. Furthermore, the cooking times are also optimal; 5/8 minutes are more than enough to achieve "al dente" pasta. The porosity of this pasta is at its best with our sauces and gravies, such as the ancient sauce, porcini mushroom sauce, and our game ragù. This pasta creates a pure symphony of flavors when it meets our truffle and truffle creams. Try it to believe it.