Ingredients for 4 people:
350 g of Rustichella d'Abruzzo egg tagliatelle
75 gr of Parmigiano Reggiano
1 shallot
½ glass of dry white wine
75 ml of Rustichella d'Abruzzo extra virgin olive oil
1 Tuber Aestivum Truffle
1 sprig of parsley
Black pepper to taste

Preparation:
In a pan, gently fry the thinly sliced shallot with a sprinkling of black pepper. Once it is golden, blend with half a glass of white wine and let it evaporate. Meanwhile, cook the egg Tagliatelle in plenty of salted water and once cooked, drain and pour them into the pan with a drizzle of oil. Stir over low heat adding the chopped parsley, a sprinkling of ground pepper, and turn off after a minute. Serve and add thin flakes of truffle completing with grated Parmesan.

Ingredients for 4 people:
350 gr Rustichella d'Abruzzo egg noodles
1 Jar of Rustichella d'Abruzzo Truffle Sauce
Butter
30 gr of truffle
Hazelnuts
Rustichella d'Abruzzo extra virgin olive oil
Salt to taste.

Preparation:
In a pan melt the butter, add the truffle sauce and turn everything for a few minutes, then let it rest in the pan. Then cook the Rustichella d'Abruzzo egg tagliolini in salted water. Once you have reached the cooking time indicated on the package, pass the egg tagliolini in the pan you prepared at the beginning. At this point, cook the egg tagliolini and the sauce in the pan and stir for a few minutes. As soon as they are ready, serve them by adding some truffle flakes and chopped hazelnuts. Serve your beautiful dish still warm on the table!