Tajarin al Tartufo - Italian Recipe

Tajarin al Tartufo

🌍 Italian, Piedmont Difficulty: ●●●○○

Piedmont's thinnest egg pasta, cut into narrow ribbons and finished with shaved white truffle. The pasta dough uses an extraordinary number of egg yolks — up to thirty per kilogram of flour. Cook the tajarin for barely a minute. Shave the truffle at the table onto the hot pasta.

Ingredients

• 400g tajarin (thin egg pasta — 30+ egg yolks per kg flour)
• 50g butter
• 1 fresh white truffle (or 20g black truffle)
• Parmesan

Method

1. Making — Make egg-rich tajarin; roll paper thin.
2. Tossing — Toss with melted butter and Parmesan.
3. Shaving — Shave fresh truffle generously over top.

Tags: tajarin, butter, white truffle, parmesan · Source: Brittani's Almanac