Cooking: Cook in salted boiling water for 5 minutes or until al dente. Drain and plate.

Serving: Drizzle with excellent Italian EVOO, sprinkle Parmigiano Reggiano cheese (24months aged) and shaved truffle zest on top, if you like!

Best Pair: Vita Pasta lab Ragù alla Bolognese!!

Serves: 2

Ingredients: Soft wheat flour type “00”, durum semolina flour, organic eggs

Allergens: wheat - eggs