Tagliolini with truffle, the original recipe

Easy to prepare and very refined to bring to the table, discover all the taste of simplicity with tagliolini with truffle.

4 Medium AIA Free-Range Yellow Pasta Eggs

400 g of 00 flour

80 g of butter

1 white truffle

50 g of grated Parmigiano Reggiano

Salt

Description

Autumn is the richest season in terms of tastes and smells. The truffle is the protagonist of this transition between summer and winter together, obviously, with the mushrooms. The tagliolini with truffle are excellent, refined and above all very easy to prepare.

For a well-made dish of tagliolini with truffle, the secret is to prepare fresh egg pasta at home. The taste of the egg in fact pairs perfectly with the earthy flavor of the truffle creating a unique and very delicate balance. This recipe, typical of the Piedmontese culinary tradition, is a real cornerstone of Italian cuisine, but do not be deceived by the very few steps required for its preparation: you will have to be very precise in the timing and in the doses of the ingredients.

Here is the recipe to prepare the best tagliolini with truffle you have ever tasted.

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

Arrange the flour in a fountain and break the eggs inside. Knead until you get a smooth, homogeneous and elastic dough. Form a ball and cover it with cling film, then let it rest in the refrigerator for about 1 hour. After this time, roll out the dough with a rolling pin until you get a very thin sheet.

When you have obtained a round sheet, roll it up to form a very tight cylinder, then cut it finely and open the pasta. Your tagliolini are ready. Now think about the dressing. In a large pot, boil the water, salt it and cook the tagliolini. Clean the truffle well with a brush to remove any earthy residues, remove the outer part and grate it finely.

In a large pan, melt the butter, turn off the heat and add half of the truffle and the al dente drained tagliolini. Set aside some cooking water from the pasta. Add the grated cheese and mix well with a wooden spoon, if the pasta should be too dry add a few tablespoons of cooking water.

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