A recipe that find its origins in Piedmont, the land of the prestigious truffle.
The Tagliolini, in Piedmontese dialect Tajarin, is a simple dish based on fresh egg pasta whose taste is enriched by the incomparable truffle.
THE CHEF’ SUGGESTION
If dough looks dry, add more olive oil while kneading.
If you have some meat stock, you can add half of a spoonful in the pan while cooking tajarin. It will add a stronger flavour to your dish.
- 330g all-purpose flour
- 4 eggs
- 1 truffle
- Parmesan cheese, grated
- 1 tbsp extra virgin olive oil
Place 300g of flour on the work surface. Make a well in the centre and crack 3 eggs into it. Add 1 egg yolk, oil and a pinch of salt. Knead and work the dough with your hands until smooth.
- Shape a ball and wrap in a damp kitchen towel. Let it rest 1 hour before you use it. Roll the dough out into a very thin sheet. If you are using a machine to roll your pasta, set it at its narrowest setting.
- Dust both sides of the pasta with some flour. Roll the sheet up and cut rolled pasta into 1.5mm wide strips – if using a machine, set it at the narrowest setting. Unroll the strips and transfer on the floured work surface.
- Rinse the truffle and brush with a damp towel. Using a vegetable brush, brush off any remaining dirt. Cook Tajarin into boiling salted water for 3-4 minutes.
- Melt a dab of butter into a pan. Once Tajarin are ready, drain and transfer into the pan. Sprinkle grated Parmesan cheese over the pasta and cook for 1 minute over high heat. Slice truffle directly over Tajarin, using a truffle shaver or a truffle mandolin.