Fettuccine à la truffe noire - Le Ruyet

Fettuccine à la truffe noire 200 g

3,00 € / 100 g

Out of stock


The pastas produced by David Le Ruyet are much superior in quality than traditional pastas. David cultivates about 10 hectares of soft wheat in Morbihan. The wheat he harvested is then transformed in his own workshop. These Fettuccine with black truffles are an ideal choice to prepare pasta dishes in a sauce. Dried for almost a day at a low temperature, they possess a texture that allows them to better absorb your sauces.


Soft wheat flour, organic egg white*, organic semi-skimmered milk*, natural truffle juice, Guérande salt.

* : 9% of the ingredients come from organic farming.

Allergens : wheat, milk, eggs.


Brittany, France


Le Ruyet


Rustichella d'Abruzzo: a nature and a taste to discover. In the region of Abruzzo, the green heart of Europe, small-scale production workshops Rustichella d'Abruzzo use the best natural ingredients to prepare with the care of the past, durum wheat semolina pasta in traditional and special formats.

Indeed, the exclusive use of the mold bronze gives pasta its inequalities to better absorb sauces and low temperature drying preserves the nutritional value of pasta and the taste of wheat during cooking.

Shelf life information

Store in a dry place.

cook with talent

Cooking: 5 to 6 minutes.