Truffle Linguine

Linguine al Tartufo – Italian truffle pasta from La Campofilone

La Campofilone Linguine al Tartufo is classic Italian pasta from Le Marche, flavored with truffles. Only durum wheat semolina and plenty of eggs are needed to produce these traditionally, artisanally made egg noodles. The artisanally made pasta dough is refined with Tuber Borchii Vitt., a small, white truffle from Le Marche, which is traditionally in high demand.

Linguine are long, thin ribbon noodles, whose name means "little tongues" (lingua translates from Italian as "tongue"). They are about as long as spaghetti, but unlike the most popular pasta shape, they are not round, but flat in shape. Linguine originated in the Italian region of Campania.

The thin, truffle-flavored ribbon noodles are particularly suitable for dishes with light, delicate sauces, such as Sugo Alfredo, a sauce made from butter, Parmesan, and lemon, or a truffle cream sauce. With a cooking time of only 1 to 2 minutes, the linguine are a true "fast food" of the highest quality and better than many fresh pastas!

Linguine al Tartufo – from the best ingredients

La Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual egg noodle production. Owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.

But they must be the best ingredients: durum wheat semolina from the Marche region (specifically from the provinces of Ascoli Piceno and Macerata) - ground in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grain. The animals are kept in free-range conditions and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.

All of this leads to significantly better pasta quality and a wonderful taste, as well as an authentic sunny color. The dough for the linguine is mixed at a low temperature, rolled out by a machine, and then cut by hand, before being placed on a sheet of paper, folded up on all four sides according to old tradition, and slowly dried for approx. 20-48 hours at less than 36 degrees.