Truffle pasta

Truffle pasta by Filotea, the noble fettuccine with black truffle

Filotea's truffle pasta is Fettuccine al Tartufo, Italian egg ribbons with black truffle in the dough, bronze-drawn and carefully dried. Noble for cream sauces, beef, or steak, completely free of artificial flavoring.

Those looking for truffle pasta usually mean exactly this combination: a classic egg ribbon noodle, refined with real black truffle. This truffle pasta by Filotea, officially Fettuccine al Tartufo, is rolled from fresh eggs, durum wheat semolina, a small portion of Tipo 00 wheat flour, and truffle pieces, made at the manufactory in Ancona in the Marche region. No truffle oil, but the mushroom itself inside the dough.

Earthy, noble, with a delicate truffle aroma

As soon as you open the package, the typical, earthy scent that only real truffles provide rises up – no artificial aroma comes close. Small dark flecks appear in the dough itself, visible proof of the real content.

As with every Filotea noodle, the bronze die-cutting ensures a rough, porous surface. Earthy, noble, aromatic – this is the exact texture needed so that a fine cream sauce clings to the noodle instead of simply sliding off.

You can recognize the quality even before cooking: Real truffle pieces are distributed irregularly in the dough, whereas cheap mass-produced goods usually show only uniformly colored aroma. After 5 minutes in salted water, the truffle pasta is al dente and ready for the sauce.

Black truffle tastes milder and earthier than its white relative, which is more often shaved raw over finished dishes – it is therefore better suited for the dough because it loses none of its aroma even during short cooking times.

For cream sauce, steak, and mushroom dishes

Truffle pasta demands partners that do not overpower it: a simple cream sauce with some Parmesan, a tender beef fillet, or fried mushrooms let the truffle take center stage. Overly spiced sauces would only mask the delicate aroma.

Brown butter, some Parmesan, and freshly shaved truffle on top; these truffle noodles need nothing more. Those looking for a heartier alternative can combine the classic tagliatelle from the same house with the savory Sugo al Ragù.

This truffle noodle also looks good with simple mashed potatoes or as a side dish for pot roast, precisely because it brings enough flavor on its own to get by without a heavy sauce.

Two friends, one idea, born in Ancona in 2005

Pietro Giugliarelli and Francesco Severoni founded Filotea in 2005 because, as Francesco Severoni still likes to tell it, they believed that pasta should be made by hand again instead of on an assembly line.

The first noodles were made in a tiny cellar room in Sant'Elpidio a Mare; today, Filotea produces in the industrial area of Ancona and supplies customers in more than 50 countries. The dough is bronze-drawn and then dried for 24 hours at a low temperature before it goes into the 250 g package – for the truffle pasta, real truffle pieces go directly into the dough, not as oil or extract on top.

Anyone who wants to buy truffle pasta often quickly realizes: The difference between real truffle and artificial aroma becomes apparent at the latest with the first bite, as the latter fades after just a few minutes on the plate.

Brown butter and Parmesan, nothing more

Boil for 5 minutes in plenty of salted water, drain, and mix with brown butter and Parmesan; this truffle pasta needs no further sauce. If you would like to discover other noble shapes from the range, you will also find classic and spicy ribbon noodles for every occasion in the Filotea collection.