Fine, delicate tagliolini flavoured with summer truffle — a little everyday luxury that needs almost nothing added to it.

Egisto Grilli makes this pasta in Italy from durum wheat semolina flavoured with black summer truffle (Tuber aestivum), the gentler, nuttier cousin of the winter truffle. The ribbons are bronze-drawn and slow-dried at low temperature, which protects the aroma and gives a fine texture that sauce clings to.

It cooks quickly to a silky, tender bite, releasing a warm, earthy truffle scent that fills the kitchen long before it reaches the plate. The flavour is rounded and savoury rather than overpowering.

Keep it simple and let the truffle do the talking: toss it with butter and sage, or a light cream and a little Parmigiano.