This is a unique sort of pasta. The secret lies in an ingredient never found in other pasta : wheat germ, the very heart of the grain, rich in flavor and nutrients. In this traditional process, fresh wheat germ is reincorporated into the semolina while it is still fresh. Once cooked, the deep truffle aroma goes perfectly with wheat taste for a simple and original dish. Add the pasta into 4L of boiling water. Leave to cook for 6-7 minutes. Drain the pasta leaving a little water. Season with olive oil, butter or Parmesan.
Wheat germ pasta with truffle
The lavishness of the truffle for a very simple and yet very sophisticated meal
Tips for use
Ingredients
durum wheat semolina, water, eggs, wheat germ 3%, summer truffle 1,3% (Tuber aestivum Vitt.), aroma.
Allergen: wheat
Nutritional informations
Nutritional values/100g: Energy : 1563/368kJ/kcal; Fat: 1,4g of which saturates: 0,3g; carbohydrates: 75g of which sugars: 3,7g; proteins : 12g; salt: 0,03g.
Conservation
Store in a cool dry place.
