RECIPES - Tagliolini with black Truffle

by Marcello Muiesan

Simple and delicious, that's the formula I love.

In the black truffle tagliolini, I personally like to use oil instead of butter and as the black truffle is less aromatic and tasteful than the white one I will just add a little bit of truffle oil to enhance the flavor but not cream or some sort of flavored butter, in the end, is the fresh truffle that we want to enjoy. 

Ingredients for serving 4 people:

30gr black truffle

For the homemade tagliolini

300gr re-milled semolina
3 eggs
80ml extra virgin olive oil 
5ml black truffle oil

Mix flour and salt and put on a clean work surface, the traditional is a wood one called “spianatoia” but anything will go anyway.

Make a well and add the eggs in the middle.

Gently start mixing stroking from outside to inside till the dough is smooth and rounded, cover with a wet kitchen towel and leave to rest for 30minutes.

Divide the dough in 4 portions as will be easier to be handled, roll each one into a long flat rectangle about 0.5 mm thick.

Once done roll it into itself from the shortest edge and cut it with a sharp knife 2mm width.

Unroll and leave it to dry.

This, of course, is the old way to do it if you don’t have a pasta machine if you have it you will definitely save some time.

Bring to boil 2 lt of salted water in a large pan, toss in the pasta and let it cook for 2/3 minutes depending on the thickness.

The tagliolini is a very thin pasta who doesn’t take to much time to cook so don’t overdo it.

In a large bowl pour about 80ml of extra virgin olive oil, 5ml of black truffle oil, and grate in about 14gr of fresh black truffle

Once the pasta is cooked, toss it in and mix it well.

For the presentation (one portion)

Place a pasta ring in the middle of a plate, then place the pasta in the middle, remove the ring, and shave very finely about 4gr of black truffle on top.

Wine pairing

Negramaro del Salento D.O.C. "QVIS" - Tenuta Giustini

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