The homemade, artisan look of these fresh pasta cuts from Campagna are more than skin deep. I Sapori del Vallo pastas are crafted in Southern Italy using the finest durum semolina and water. All the varieties cook up soft and tender and readily absorb sauce toppings. Tagliatelle are the classic fresh ribbon cut for pairing with cream and butter-based sauces. Their is no finer pasta cut to serve with a fresh white truffle sauce. This pasta's rich, creamy hue comes from the superior durum wheat grown in this region, not from the presence of eggs. Cook in salted, boiling water only about 5 minutes, then drain.