Tagliolini al Tartufo
Fresh egg tagliolini tossed in butter and Parmesan with shaved black truffle, rolled and cut by hand.
Photograph credit: black truffle pasta by Eric Chan · CC BY 2.0 · Flickr
A dinner for four on a night that matters, and one where a few shavings of truffle do more than a long list of ingredients. Tagliolini al tartufo is thin egg pasta with butter, Parmesan and black truffle, and almost nothing else.
Make the dough from flour and whole eggs, kneaded for 8 minutes until it feels like silk. Rest it for 20 minutes, roll it thin and cut it into ribbons 2 mm wide. Cook the pasta for no more than 3 minutes, because fresh tagliolini are done as soon as they float. Drain, keeping a cup of the water.
Melt the butter in a wide pan, add the pasta and a splash of the water and toss until the sauce is glossy. Plate it, scatter with the Parmesan, and shave the truffle over the top at the table, because its scent fades with heat. If you cannot find fresh truffle, a spoonful of truffle butter stirred into the sauce gives some of the flavour.
Quick Answers
How long does Tagliolini al Tartufo take to make?
30 minutes of preparation and 3 minutes of cooking, plus 20 minutes of resting, so allow 53 minutes from start to finish. The recipe serves 4.
Tagliolini al Tartufo: Step by Step
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Mix the flour, eggs and salt to a dough and knead for 8 minutes. Wrap and rest for 20 minutes.
-
Roll the dough thin, fold the sheet loosely and cut into 2 mm ribbons. Toss with flour into nests.
-
Boil the tagliolini in a large pan of salted water for 3 minutes. Keep a cup of the water.
-
Melt the butter in a wide pan, add the pasta and a splash of the water and toss for 1 minute.
-
Plate, scatter with the Parmesan and shave the truffle over the top.
Worth Getting Right
- Cook fresh pasta for 3 minutes at most.
- Shave the truffle at the table.
- Use pasta water to make the sauce glossy.
What to Serve With It
Dry white wine · Green salad · Roast veal
Leftovers and Storage
Best fresh. Uncooked nests freeze for 1 month.
Tagliolini al Tartufo Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
You Might Also Like
More Italian cooking and dinner ideas from Weekly Delight.
Malfatti
Soft dumplings of spinach and ricotta, poorly shaped by design, boiled for 5 minutes and served in sage butter.
Ricotta Gnocchi
Light dumplings of ricotta, flour, egg and parmesan, simmered in water and tossed in browned butter.
Cheese Sauce for Lasagne
A smooth white sauce thickened with butter and flour, enriched with parmesan and cheddar, used to layer lasagne and…
Veal Parmesan
Thin veal cutlets breaded and shallow fried until golden, then topped with tomato sauce and mozzarella and baked for…
Stromboli
A rolled pizza dough loaf filled with salami, ham, pepperoni and melted mozzarella, brushed with garlic butter and…
Torta Pasqualina
A Ligurian Easter pie of chard and ricotta with whole eggs baked inside, under many thin sheets of pastry. Cut…