Truffle Linguine

Linguine al Tartufo, fine ribbon pasta with white truffle

Linguine al Tartufo from La Campofilone are flat egg noodles made from durum wheat semolina and eggs, with dough refined using Tuber Borchii Vitt., the small white truffle from the Marche region. No truffle oil, no artificial flavorings, just real truffle incorporated directly into the pasta dough.

Linguine al Tartufo are truffle pasta made according to the classic Campofilone recipe: durum wheat semolina, fresh eggs, and finely chopped Tuber Borchii Vitt., a white truffle that grows in the forests of the Marche. The result is a pasta that smells of truffle even when raw, long before the pot is even boiling.

Tuber Borchii Vitt., the small white truffle of the Marche

Tuber Borchii Vitt., also known as Bianchetto or Marzuolo, is a close relative of the famous white truffle from Piedmont; it is milder in aroma, yet unmistakably earthy, savory, and nutty. It grows wild under oak and hazel bushes in the hills of the Marche, usually from the end of winter to spring, and is traditionally tracked down by "trifulau," truffle hunters with trained dogs.

In Linguine al Tartufo, it is not sprinkled on afterward but incorporated directly into the dough, so that its aroma infuses every single noodle during cooking, not just the surface. You can recognize it the moment you open the package: a fine, earthy scent reminiscent of fresh mushrooms and autumn leaves, significantly more subtle than black truffle, but just as quickly filling the room.

Sugo Alfredo or simply butter

Truffle pasta needs little accompaniment: melted butter, a little Parmesan, freshly ground pepper—nothing more. Those who prefer it creamier can whisk together a classic Sugo Alfredo made from butter, cream, and Parmesan and add the linguine directly into it.

A pinch of truffle salt with white truffle over the finished dish doubles the aroma as a finishing touch without overloading the sauce. Those who prefer it plain can reach for the classic Linguine from La Campofilone without truffle and season them themselves.

Enzo Rossi and the one exception from outside his own farm

At La Campofilone, a clear rule has been in place under Enzo Rossi since 1998: only ingredients grown on their own fields in the provinces of Ascoli Piceno and Macerata go into the dough, along with durum wheat and eggs from free-range hens. The truffle is the only exception, as Enzo Rossi himself admits, because Tuber Borchii Vitt. cannot be cultivated, only found.

In 2009, the company was awarded the Good Egg Award for this by Compassion in World Farming, the most important international organization for animal welfare in agriculture. Hats off to them. The family business, based in the small coastal town of Campofilone since 1912, is now managed together with Enzo Rossi's wife and his daughters, Maria Vittoria and Federica.

After cutting, the linguine are laid by hand onto folded sheets of paper with turned-up edges and dried on them for 20 to 48 hours at under 36 degrees—slowly enough that the truffle scent does not evaporate. In the entire La Campofilone assortment, you will find other formats from the same workshop, both with and without truffle.

Straight to the table, while the truffle is fragrant

Boil the Linguine al Tartufo in plenty of salted water for 1 to 2 minutes, then drain well. Toss in a pan with melted butter, sprinkle generously with freshly shaved Parmesan, and serve immediately while the truffle scent is still rising. A glass of dry white wine from the Marche goes well with it; this dish needs nothing more, and if you like, you can round it off with a few drops of the best olive oil instead of extra butter.