Tajarin al Tartufo · Tajarin al Tartufo Bianco

Piedmont · pasta · serves 4 · 75 min total · medium

Piedmontese egg pasta — 30 yolks per kilo of flour. The truffle is found by trained dogs in the misty Langhe hills October to December.

Ingredients

• 300 g '00' flour
• 20 yolks egg yolks (yes — only yolks)
• 120 g butter
• 4 leaves sage
• 20 g Alba white truffle
• 60 g Parmigiano Reggiano
• 1 tsp salt

Method

1. Make dough: pile flour, well, yolks, salt. Combine and knead 12 minutes — the dough is very rich and gold. Wrap, rest 30 minutes.
2. Roll thin — 0.5 mm. Fold loosely and cut by hand into 1.5 mm ribbons. Toss with semolina.
3. Boil salted water. Cook tajarin 90 seconds.
4. Meanwhile, melt butter with sage in a wide pan until lightly nutty.
5. Drain pasta, toss in the butter with a splash of pasta water. Off heat, stir in Parmigiano.
6. Plate. Shave white truffle generously over each plate at the table. The smell does the work.

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