Belluga caviar may be the Western world’s most precious food and Saffron its most expensive. But for sheer sensuousness, nothing can surpass Piemonte’s egg tagliolini, cut into thin ribbons by one of the region’s storied pastamakers, dressed simply with butter and, when the planets align, shaved white truffle.

During one of our annual trips to the Langhe, we discovered a small miracle: an artisanal producer who packages handmade tagliolini that, when simply prepared, rival what you’ll eat in Piemonte’s osterie. The producer is the Langhe’s family-owned Inaudi, which has produced its thinly cut tagliolini with the same exacting standards and uncompromising philosophy since 1971. This approach is evident in the pristine ingredients that go into the tagliolini: six screaming red egg yolks, called i rossi, per kilo of the choicest durum wheat flour.

For years, we’ve enjoyed preparing these tagliolini simply, for example, with butter and porcini, or even pesto, but the pasta’s richness can certainly stand up to even the heartiest ragù. And for a magical experience, you might pair these tagliolini with their spiritual soulmates, shaved white truffle with plenty of melted butter.