Tartufissima: The world’s first truffle pasta!

TartufLanghe is a family-run business specializing in the trade of fresh truffles and the creation of exceptional gourmet truffle products. Among them is Tartufissima — the world’s first truffle pasta.

The story

The company’s story began in 1968, in the town of Alba in Piedmont, when Beppe Montanaro opened the restaurant “Da Beppe.” The restaurant focused on mushrooms and truffles, which later led Montanaro to develop a new business idea: the founding of TartufLanghe in 1975, together with his wife, Domenica.

Today, the company cultivates more than 20 hectares of land. Truffles are harvested daily, inspected one by one, and carefully selected and classified according to their characteristics. The finest fresh truffles are shipped worldwide, while some are used in the production of new, innovative products.

In recent years, the company has embraced modern technology to create pioneering products distinguished by exceptional taste and premium quality. As a result, it supplies both the Italian and international markets with a wide range of products, including aperitifs, pasta, rice, oils, fresh and preserved truffles, snacks, seasonings, and confectionery items, collaborating globally with delicatessens and leading chefs.

Tartufissima products

In 1990, the first truffle pasta in the world was “born” in the TartufLanghe workshop. Tartufissima was awarded Best New Product of the Year at the Summer Fancy Food Show in New York in 1992. Authentic Piedmontese culinary traditions enabled the company to quickly enter the world of haute cuisine.

All Tartufissima pasta stands out for its exceptional texture, thanks to its artisanal shaping, high truffle content, and the generous use of eggs, which enhance the flavor of the truffle.

In 2012, Tartufissima pasta was selected by Oprah Winfrey and included in the “Oprah’s Favorite Things” list – the renowned holiday gift guide curated by the American host.

How to cook Tartufissima

To fully enjoy the unique texture and flavor of the pasta, we recommend following a very simple recipe, without adding tomato or truffle oil:

Bring 2 liters of water to a boil and add salt (approximately 20 g).
Add the pasta and cook for 3–4 minutes, until al dente.
Melt 40–45 g of butter in a separate pan.
Drain the pasta and return it to the pot.
Toss the pasta with the melted butter (or olive oil, if preferred), add 2 tablespoons of the pasta cooking water, and cook over medium heat for about 1 minute.
Add grated Parmesan and serve immediately.

Enjoy!