This linguine from Puglia, Italy is naturally flavored with truffle, and crafted from traditional bronze-dies for serious sauce grip.

• Stone-die pressed: Sbiroli uses traditional bronze dies to extrude a rough, porous surface on each strand — the kind pasta sauce clings to.
• Truffle-infused: truffle foraging and pasta-making traditions converge in the southern Apennine foothills for a strong truffle flavor.
• High-protein durum wheat: Semolina flour creates a perfect al dente foundation, with a fuller, more satisfying texture in every bite.

For the pasta cook who knows great noodles don't need to be complicated, just properly made with the right grain, the right tool, and a little truffle.

Origins

Puglia, Italy's southeastern heel, is one of the country's most important wheat-growing regions, with an honest pasta tradition driven simply by semolina, water, and hand-shaping. Sbiroli is a traditional Puglian pasta factory maintaining the stone-die extrusion method, which creates a rougher texture than smooth commercial pasta, the standard for anyone who takes their sauce-to-pasta ratio seriously.

Taste: Floral, Earthy, Spicy.
Texture: Firm, chewy.

How to enjoy

• Toss simply with butter and Parmigiano-Reggiano
• Cook with mushrooms, sage, and cream for a full forest-flavor pasta
• Toss with wild mushrooms and a splash of white wine for a weeknight dinner that punches above its weight
• Pairs well with: A simple butter or olive oil sauce to let the truffle lead, and for an unexpected complex umami add a few drops of Tsurubishio Soy Sauce to finish at the end (just don't tell the Italians after).

Details

• Size:
• Key ingredients: Durum wheat semolina, water, natural truffle flavoring
• Dietary notes: Vegan
• Allergens: Contains wheat/gluten
• Storage: Store in a cool, dry place; use within recommended date on packaging