Tajarin al Tartufo Bianco d'Alba
Tajarin are the most prized egg pasta of the Langhe region: extremely thin tagliolini made with a dough rich in egg yolks that gives them a golden, silky appearance. Dressed with melted butter and white Alba truffle, they reach gastronomic perfection.
During the Fiera del Tartufo Bianco d'Alba, this dish becomes a unique sensory experience.
Preparation
- 1
Mound the flour, add the egg yolks and a pinch of salt. Knead for 15 minutes.
- 2
Let the dough rest wrapped in plastic wrap for 30 minutes.
- 3
Roll out the pasta sheet very thin (1 mm) and roll it up on itself.
- 4
Cut into very thin ribbons of 2-3 mm.
- 5
Melt the butter over gentle heat without letting it brown.
- 6
Cook the tajarin in salted water for 2-3 minutes.
- 7
Drain and toss with the melted butter and pasta water.
- 8
Serve with Parmigiano Reggiano and generous shavings of white Alba truffle.
Chef's Tips
The secret is the abundance of egg yolks: at least 10 per 400g of flour. The truffle should be sliced very thin at the moment of serving, NEVER cooked.