Available as Casareccia
A renowned product of Italy is the truffle, so here we have a truffle pasta. A truffle is a fungus that grows in soil near roots of trees such as oak or hazelnut. They are similar to a mushroom, but the difference is that they grow underground.
When it comes to harvesting truffle, farmers use specially trained dogs or pigs to sniff out the truffle’s noticeable aroma. People say that to get a good harvest of truffle, it requires the perfect climate, soil and luck. With all of these variables, it makes the truffle a luxurious product to have.
There are two types of truffle, black or white. The black truffle tastes better when cooked and the flavour is described as nutty, earthy and woody with hints of mushroom and chocolate. The white truffle however has a musky aroma and tastes more garlicky.
For it to be used to make pasta, the truffle is turned into a powder so can be mixed into the flour.
For allergens, including Cereals containing Gluten, see ingredients in bold. It may contain traces of Soy.
Corn Flour, Rice Flour, Truffle Powder (2%)
Typical values per 100g contains: Energy 1427 kJ / 336 kcal, 1.3g Fat (Of which saturates 0.5g), Carbohydrates 73g (Of which sugars 0.5g), Protein 7.9g, Salt 0.01g
Cook in boiling water for 9 – 10 minutes.
Store in a cool and dry place.