Sometimes it makes sense to blog about a food that is supposedly very mundane like pasta with butter.
In this specific case because it was not a common mass-produced pasta and it was not an industrial butter.

The tagliatelle were hand made in front of the guests.
This makes all the difference in the world: the freshness and the process ensure a very special texture that commercial products can’t match.
If you never tried the fresh pasta I feel sorry for you because you can’t appreciate the difference and are missing a great experience.

I’ve already commented a couple of weeks ago about a great butter: it was great with the anchovies back then and it was great on tagliatelle today.